- 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.
Calories: 690kcal | Carbohydrates: 78g | Protein: 53g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1128mg | Fiber: 11g | Sugar: 19g