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Mexican Black Beans, Rice and Pork Chops

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Mexican Black Beans, Rice and Pork Chops

1.34 from 3 votes
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Course: Main Course
Cuisine: Mexican
Keyword: Mexican Black Beans, Rice and Pork Chops
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4
Calories: 690kcal


  • 2 cup black beans, canned
  • 1 cup brown rice, raw
  • 1 medium onion
  • 1 tablespoon grapeseed oil
  • 1/4 cup water
  • 1 can pineapple
  • 1/4 cup soy sauce, low sodium
  • 1/8 cup honey
  • 2 tablespoon vinegar, rice
  • 1/4 teaspoon ginger, ground
  • 4 none pork chop, boneless
  • 1 none cooking spray


  • Rinse and drain beans. Prepare rice as directed on the package.
  • While rice cooks, thinly slice onion. Heat grapeseed oil in a large skillet over medium. Cook onions for 5-7 minutes. Reduce heat to medium-low and cook for 10 minutes.
  • Add onions, 1 cup of the beans and water to a blender or food processor; puree. Return pureed beans to the skillet, add remaining 1 cup of whole beans, and cook over medium high until it begins to bubble. Set aside covered to keep warm.
  • In a small bowl, whisk together 1/2 cup of juice from pineapple, soy sauce, honey, rice vinegar and ginger.  Marinate pork chops in pineapple mixture for about 10 minutes.
  • Spray a large skillet with cooking spray and heat over medium. Add pork to skillet and cook each side for 4-5 minutes, or until no longer pink. Meanwhile, pour marinade into a small sauce pan and bring to a boil, stirring to prevent sticking to pan.
  • Serve pork drizzled with sauce, beans over rice, and pineapple on the side.
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Calories: 690kcal | Carbohydrates: 78g | Protein: 53g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1128mg | Fiber: 11g | Sugar: 19g

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