Tex-Mex Beans and Pork Chops

5 minutes Prep Time
3 hours
10 minutes Cook Time
6 Servings

Dive into the rich flavors of Tex-Mex cuisine with this simple yet satisfying recipe.  Combining the bold taste of Red Gold Tomatoes + Green Chilies with tender pork chops and hearty pinto beans, this dish is a crowd-pleaser that’s perfect for any weeknight dinner.  @kellycookstexas   @thefeedfeed

Ingredients

  • 6 pork chops
  • cumin, to taste
  • freshly ground black pepper, to taste
  • kosher salt, to taste
  • onion powder, to taste
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 16 ounces dry pinto beans, rinsed

  • 1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz

  • 1 can Red Gold® Red Gold Roasted Garlic Tomato Paste 6 oz

  • 1 large bay leaf
  • 1 tablespoon chicken bouillon
  • 1/2 cup fresh cilantro, chopped

Instructions

Step one

Season both sides of the pork chops with cumin, black pepper, salt and onion powder.

Step two

Heat olive oil in a large pot over medium-high heat. Sear both sides of the pork chops, then set aside.

Step three

In the same pot, sauté the diced onion until tender. Add the minced garlic to the onion and sauté for an additional 3-4 minutes. 

Step four

Layer the pork chops on top of the onion and garlic mixture, stacking them if necessary. 

Step five

Place the pinto beans on top of the pork chops and add enough water to completely cover the ingredients.

Step six

Stir in the diced tomatoes, tomato paste, bay leaf and chicken bouillon.  Cover the pot with a lid, reduce the heat to medium, and simmer. Add water and occasionally stir as needed.

Step seven

After 1 1/2 hours, optionally remove the bones and reduce the heat to medium-low.  After 2 1/2 hours, season with salt to taste, remove the bay leaf, and add the chopped cilantro.

Step eight

Serve over rice or mashed potatoes and enjoy!

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