Southwest Pork Chops and Black Beans


Bone-in Pork Chops with Brown Butter, Balsamic and Beans

Video taken from the channel: Rachael Ray Show



Video taken from the channel: Kat’s Empire


Healthy Black Bean Soup | Jamie Oliver

Video taken from the channel: Jamie Oliver


Cabin: Southwestern Pork Chop and Beans

Video taken from the channel: Chef Aaron Chamberlin


How to Make the Best Barbecue Beans and Smoked Pork Chops

Video taken from the channel: America’s Test Kitchen


Brazilian Feijoada Black Bean & Pork Stew Recipe

Video taken from the channel: Food Wishes


Southwestern pork chops with sweet corn and black beans

Video taken from the channel: 6 Pack & A Grill

Cook the garlic and pork chops in the oil until the meat is fully cooked and slightly browned. Add the onions and mushrooms and cook on medium high heat for 4-5 minutes until onions are browned. Toss in the corn, black beans, and diced tomatoes, and heat for 5 more minutes, stirring frequently.

Makes roughly 6 servings. In small bowl, mix black beans, frozen corn, salsa verde, chili powder and cumin. Sprinkle pork chops with salt; place 1 on center of each sheet of foil. Dividing evenly, spoon about 3/4 cup bean mixture around and on top of each pork chop. Top each pork chop.

1 medium onion, chopped. 2 tablespoons olive oil, divided. 1-1/2 teaspoons minced garlic.

2 cans (14-1/2 ounces each) diced tomatoes, drained. 1 can (15 ounces) black beans, rinsed and drained. 3/4 cup chicken broth. 1-1/2 teaspoons chili powder. Combine the black beans, green chili tomatoes, corn, onion and all of the spices in a large mixing bowl.

Cover bottom of slow cooker with 1/3 of the bean mixture. Place two chops on top with browned side up. Repeat with half of remaining sauce, final two chops.

Add pork, onion, bell pepper and garlic; cook and stir 6 to 8 minutes or until pork is no longer pink in center and vegetables are crisp-tender. 2 Stir in corn, beans. Heat vegetable oil in a large skillet over medium-high heat. Add pork and red onion, and sauté 6 to 8 minutes or until pork is browned.

Stir in tomato mixture; bring mixture to a boil, and stir in rice. Cover and remove from heat. Let stand 5 minutes. Southwest rotel pork chops slow cooker recipe.

But if you don’t have homemade, grab a can of rotel, a can of corn, and a can of black beans, and a packet of McCormick taco seasoning and have this meal in the crock pot in a matter of minutes. I love easy dinner ideas like this. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season.

Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops. In small bowl, mix black beans, frozen corn, salsa verde, chili powder and cumin.

Sprinkle pork chops with salt; place 1 on center of each sheet of foil. Dividing evenly, spoon about 3/4 cup bean mixture around and on top of each pork chop. Top each pork.

List of related literature:

We substituted small red beans for the local Camelliabrand dried red beans and replaced the smoky, meaty flavor of tasso (traditional Cajun ham) with a combination of chipotle chile in adobo sauce and smoked paprika.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

The beans are lighter in color so will show up in dark chili, and also they are tender.

“Food Styling: The Art of Preparing Food for the Camera” by Delores Custer
from Food Styling: The Art of Preparing Food for the Camera
by Delores Custer
Wiley, 2010

WHY THIS RECIPE WORKS: For a super-easy pork stir-fry, we paired pork tenderloin with earthy mushrooms, sweet snow peas, and crisp bean sprouts for a pleasing contrast of textures and flavors.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Baked beans come in many styles, but I’m drawn to the classic Boston variety with white or navy beans, salt pork, fat back or pork belly, and molasses.

“From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire” by Richard Miscovich
from From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich
Chelsea Green Publishing, 2013

Also known as butter beans, lima beans are delicious alone or in company with roasted meat and poultry.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Start cooking the chops 15 min Season with salt and pepper and sauté the pork chops in a straight-sided sauté pan with the butter and a small amount of oil.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Drain, and combine beans, onion, sugar, ketchup, vinegar, molasses, mustard, chili powder, garlic, cayenne, salt, and five cups of water in a large 9 by 13-inch aluminum baking pan.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

Add the smoked turkey drumsticks on top of the beans and cover.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

• Summary: A recipe for Steamed spareribs or pork chops calls for: “2 tablespoons fermented black beans, crushed very lightly in 1 tablespoon water, 1½ tablespoons dark soy sauce.”

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Once firm, toss pork with 1 tablespoon red wine vinegar, 1¼ teaspoons chili powder, 1 small minced garlic clove, 1 teaspoon salt, ¾ teaspoon hot paprika, ¾ teaspoon chipotle chile powder, ¾ teaspoon dried oregano, ¼ teaspoon pepper, and ⅛ teaspoon ground cumin in medium bowl.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Every time I watched this, it is easy to see that he makes this up because in Costa Rica there is not such a thing as Black bean soup but Gallo Pinto and it does not have eggs neither the chilli/coriander sauce at the end ������������

  • In response to some comments below: in the US, you may find manioc flour (farinha de mandioca) or cassava flour in a well stocked Latin American or African food store. Don’t use “tapioca”; it’s not suitable for this dish. In a Latin American grocery, what you want is farinha de mandioca para farofa. Sometimes you can find packets of ready-to-use “farofa pronta”. Do not overheat or burn the farofa! If you do, throw the batch out completely, as it will be inedible. Warm or cook over a medium to low fire, stirring constantly—turn it off and remove from heat if you need to walk away for even a minute. This farofa is super traditional accompaniment to feijoada — it serves to thicken the bean broth and is added to taste on your plate. I’m not from Brazil, but I lived and worked there for over 3 years.

  • Two words: Lebanon Bologna. Forget the liquid smoke, just stir in diced/ground LB, and you will have the smokiest, best tasting beans. On its own, LB is almost offensively smokey, but in beans??? Oh, my. And it’s actually smoked meat, not artificial flavoring.

  • WOW! I see this is an old posting, but just watched it…. so, where do you get smoked pork chops and linguica? What kind of place do you shop? I’ll fake my way thru this and I’m sure it’ll be great but I’ll know it just ain’t right.

  • water does not spin other way. myth. coriolis effect not that powerful. stop spreading stupid lies. it all depends on manufacturer of sink, toilet etc and zero to do with hemispheres.

  • It anin’t right using canned beans, I expect more from these two, for those of you looking for a good bake bean recipe I recommend Alton Brown’s baked beans recipe.

  • I just love your channel. Beyond food chemistry, there is a lot chemistry going with each other. I think that is one thing you cannot fake.

  • I lived in Brazil for years, Married to a Brazilian lady, have 2 daughters and a grand daughter in Brazil. The water does no go the other way. You left out the Pimenta.

  • What’s up with using somebody else’s cooked beans? Not all canned beans are equal. Master the dried bean. Time an issue? Pressure cooker. Be the complete master of your frijoles.

  • I do not like this new style of feijoada, which is now made, they say it is CHIK, I like the old style, besides these ingredients also takes oxtail, ox, and very belly belly…. this was the real feijoada,,,, this new style gets very DRY,

  • Everything looks good but the beans from the supermarket!
    I am Italian and I soak them overnight, completely a different taste. Also I use carrot, celery, garlic, fresh parsley,olive oil,fresh tomatoes,black pepper and a bit of turmeric for the colour. I think it’s tastier that the Jamie Oliver one

  • Thank you so much for this I think very very delicious recipes… And I love that recipe of toasted cassava flour etc… Very interesting… Is that
    Thank you

  • I thought the USDA safe temp for pork is145F before removing meat from the heat source. Recipe looks good, but after fearing pink pork most of my life 150f is about as low as I could go.

  • As a Brazilian I could say that this is not exactly feijoada, but a version of it! Some of the ingredients are not what we use, for example, pork parts are used (paws, ears, tail..) because this is a dish the slaves used to cook with the scraps of their master´s food. You can be sure they did not have pork loins! lol:) But overall, it looks pretty ok!!!

  • Cook’s Country baked beans everything you put in the sauce of the beans is already and Bulls-Eye BBQ sauce so why would you use store-bought sauce

  • Chef! You can use Cream of Wheat crumbs as cassava or “farofa” if you don’t have the ingredients for the actual thing. That’s what I use for my black-beans and rice meal.

  • Looks brilliant and very tasty…will be doing this tomorrow…. But without that awful American (USA I mean) “bacon”….. That is simply not “bacon” (Or “bakin”…whatever)
    But apart from that minor detail…..Looking forward to it. Thanks for a great video John.
    Greetings from Chile.

  • Hi Chef. Great job over there, as it looks delicious. I’d like to add that you can put many other pork parts in feijoada. Actually, you can put ribs, feet, tail, ears (they taste great), loin… Any part works, however the feijoada Will became heavier, as they say because of the extra fat and more intense flavor from the bones.
    I understand that salty pork might be a little hard to find, but it brings a completely different taste to the recipe. And of course, next time use cassava flour, please 😉

  • Its a good interpretation with the produce you have there in america… But i would season the beans only with onion, garlic, salt and bayleaf, squeeze the orange in the stew for aroma and acidity, and use real farinha de mandioca (Cassava flour) with bacon, red onions, butter and chives. But you know, every family has its own recipe… so good job!!!

  • Maybe thats why I never have good luck, i dont eat beans on the new year. Its only the 12th, is it too late, do I have to wait until next year? Do Bush’s baked beans count?

  • I think Fresh orange slices help to balance out the fatty broth and add a sweet/savory quality.

    I use thyme and bay.

    This can be ready in 45 minutes if you use an instapot.

    After reading the comments, I’m going to add arrow root so the broth isn’t so runny.

  • Went to the store to buy all thos ingredients and those beans didn’t disappoint! Instead of using a square 9×13, that I did not have, I used a size up pan and since i had more surface area I did an extra slice of bacon! These will be made again!

  • @ 8:58 ” Bone Facing the Fire”. Sounds like a song waiting to be written. Don’t know whether to fire up the grill or the amplifier. Both sound good.

  • That looks delish! I think I am going to try it, but w/o the eggs b/c I am semi-vegan (vegan + one can of sardines once a week as a source of omega-3 FAs).

  • I would say it is an adapted feijoada, maybe a little gourmet. Feijoada has its origins in the food made by the black slaves who used the leftover pigs that the white masters did not want. it was used and still used in the authentic feijoadas the pig tail, the foot, the ear and the tongue. smoked sausages are also used, preferably paio and a kind of Brazilian sausage. Garlic, bay leaf and pepper are often used as seasoning, onion is optional but nowadays very used. It is accompanied by rice, kale and farofa. fiber-rich and antioxidant kale is well-suited, popular wisdom has always known that it would fit well with this dish. As it is a strong food and it needs something more digestive, traditionally the orange is the accompaniment, caipirinha came a little later and in fact is a drink dispensed by most people who eat.I don’t remember caipirinha anywhere where to eat feijoada as a child, I think it was an addition to some restaurants. In Brazil people do not cook beans for two hours or more, in practically every Brazilian house there is a pressure cooker and the cooking time is between 25 to 30 minutes.Feijoada is a popular and national dish, but certainly not the most consumed, most people I know rarely eat feijoada. But your dish is good.

  • I wonder sometimes about the serving sizes. One pork chop should be good for a family of four. Is it worth it to cook all four at one time?

  • I was laughing my ass off listening to the chap sing talking I seriously guess that at the same time he was smoking a high quality beautiful jamaican nice cigarette

  • Cowboys and beans? Can’t help but think of the circle of cowboys eating beans in the movie Blazing Saddles.
    I am going to try this recipe but instead of the oven, it will be placed on a rack underneath a pork butt or brisket to catch the drippings in a vertical smoker

  • I’d love to try those beans, but I’d have to cut the recipe in 1/4 or I’d be eating them for a month and NOBODY would come near me.

  • Hi, Love your show and recipes. Made your barbecued beans, but instead of the 1/2 cup water for the sauce, added 1/2 cup defatted juices from smoked pork butt…wonderful thanks, wish I had joined yalls team when I was younger.

  • The best way to make this dish is by using an instant pot. The beans will be cooked in just 40mins. All in all, this recipe was spot on.

  • With all that bratwurst in those beans, they are as much Wisconsin-style as they are Texas-style. Could they be Texconsin-style? LOL

  • I regularly do a much simpler version of this (which Brazilians would probably lynch me for, but I like it). Canned black beans, water, black pepper, spicy sausage, bacon, and a little bit of pork or beef of choice. Onions, several whole cloves of garlic, and an orange cut four ways. Everything in the pot for 2-3 hours, no pre-braising at all. Actually turns out really nice

  • oh hey there, i see you have a video edit mistake at 22:06
    the can of busshes bake beans should be blurred but its not. its not a big mistake but its just fyi

  • It looks really wonderful. The improv with breadcrumbs made me laugh so hard, because to us Brazilians it is unthinkable. A hot sauce from malagueta pepper should also be added to this dish, as well as Brazilian vinaigrette (green and red peppers with vinegar), collard greens and orange slices. I’m sure yours is delicious, nevertheless–you got the basic feijoada rolling!

  • That brings back old memories. I grew up eating frijoles and when there was a fresh bash of cooked beans my mom would make sopa negra. Only thing Ticos don’t eat hot pepper, not like that anyway. But I can understand how for others that gives it an extra kick.

  • Those baked beans, put them underneath 2
    racks of ribs, on your stack smoker. Rib
    juices will drip on them, adding even more
    flavor. (Something like an “Ugly Drum

    While I’m at it, leave the liquid smoke at the


  • My kiddos will love this, I will just reduce the spice for them. I went to a meeting with my daughter’s teachers…one asked as we were leaving what was that beautiful fresh fragrance I was wearing….ahem, I was cooking before I headed over so I’m guessing bay leaves, thyme, and peppers. It’s so sad that people are so unused to how home cooking smells and that it’s a rare skill to have these days. My child would rather not eat than eat the lunch provided to all children at her school at no cost. My mother didn’t cook and as a result me and my siblings were extremely unhealthy. I had to teach myself and we are lucky to have youtube and the internet in general to learn this forgotten skill.

  • Thank you so much for the Baked Beans recipe, I had a tabletop game night and my DM asked everyone to bring something for our 12 hour session, i made the beans earlier that day and it was a real head turner, everyone was asking if I could share the recipe!

  • I might date a Brazilian. What I think I of them are fit healthy people who are sociable and knows a bit of Brazilian JiuJitsu and know how to dance.

  • I really wish that America’s Test Kitchen would recognize the fact that they pick OXO Goodgrips brand for almost every kitchen accessory test. Without at least acknowledging, you have to wonder if OXO is paying for the attention.

  • To be honest, I followed the same philosophy apart from eggs. My version had typical white beans which I had rinsed in cold water beforehand overnight and leeks in addition to the onion and carrots as well. The binding factor was tomato paste and tomato juice and I let it simmer without blending it.:D

  • It would be nice, as previously mentioned, to reduce the kitschy comments. That jovial giggle stuff is pure cringe. Did you hire a 6-year-old to come up with that? Honestly, it’s horrible. You’ll never find Dan doing that stuff.

  • Be careful if you make these beans for a group meal. My niece punched grandma in the face just to get the last helping.  THAT is how good these beans are.  (Satire font).  A side note: if you don’t want to use canned beans, don’t.  But I bet your beans have a hard time being as good as these.

  • Jamie I have an incredible recipe for you. I’d like you to develop it a bit for me, and show me your improvements. I’ve learned everything I know about cooking from watching you.

    So, I roasted a while butternut yesterday, and today I halved it lengthwise and did the scoop. Then scuffed it all up a bit and seasoned it. I added a pouch of chorizo chili Mexican beans (Heinz!), Then topped with a shaken up mix of fresh chilli, garlic slices and parsley, then cheese.

    It was delicious but I’m sure you could add your inspiring twist to improve it I’d love to see what you’ve got..

  • Here I go again. Definitely making both of those dishes. I made the chicken tinga tacos recipe, and omg it was amazing and an absolute hit!

  • This is almost exactly my beans recipe. They are delicious. I greatly vary my beans though so it looks more amazing. Try one can of each. pork n beans(white northern), pinto, black, chili ready, navy, dark kidney, cannallini, black eyed peas. They look outstanding. I’m so glad to see ATK gang again. Love you guys!

  • Now I have to say those baked beans look wonderful! I will add a good potato salad that I will put underneath the beans!
    We moved to Germany and I miss seeing you all on PBS!

  • That’s a sound execution of feijoada.
    However, you haven’t prepped the couve mineira, which is as essential as the farofa.
    Peeled orange segments and pepper sauce wouldn’t go amiss.

  • Ohhhh Pork Pork,
    I do not eat Pork. is there a beef cut that could be used instead of pork? thanks for the wonderful show a bif fan for years.

  • Perfect. I use dried black beans and chicken broth instead of water. Feta cheese is the best topping Salsa: cilantro, tomato, a wee bit of red pepper, onion, cucumber salt & lime juice salsa

  • هههههههه ده فول في السودان بنقول ليهو فول مضبط ههههه والله جيمي ده بظحك زبط فول this a Sudanes main dishes we ate morning. THANK You my mom well be so happy when watch this video ����������

  • I am sorely disappointed that you used canned baked beans to make baked bean. This is not what I expect from ATK and Cook’s Country, where we pay our subscriptions to learn how to make good food from scratch. The canned beans should be, at most, a sidebar, not a feature.

  • What is he adding at 0:56? I am not a native English speaker and I just cannot understand what he says (as a rule he speaks way too fast for people to take notes. that is the only negative point) Otherwise the recipes are great!

  • Amazing! Will cook this tonight as I have all the ingredients just waiting for this recipe! Your enthusiasm is so great during lockdown. Thanks so much.

  • No needs longer cooking for flavour to develop too raw otherwise this type of soup is common I love it minus the eggs My mother in law adds a lump of pulled pork Labne so good

  • Everyone whining about them using canned baked beans, I guarantee you that if someone made this recipe and told you they were made from scratch, you’d believe them. Now kindly stop complaining.

  • Mi papá estudió su máster en Costa Rica ���� y le hice este plato por su cumpleaños. Le encantó! Lo serví como menestra y quedó riquísimo. La salsa también espectacular. I can always count on your recipes Jamie! Thank you ��

  • I can’t eat this dish, unless I pour in olive oil makes it wonderful flavor tool and healthy to the body….I really like this chief!

  • I love pork chops and would love to have some of them to grill outside. After years of eating beans while growing up I swore off of them except for green string beans.

  • Do not use a wire brush to clean bbq grate. Pieces of the wire can break off and end up in your food then in your throat or stomach.

  • Now that’s what I call ‘how a real bloke cooks!’ No fancy schmancy measuring cups, impossible to find herbs and seasonings and easy peasy ready prepped black beans, all done with I think that’ll work (coriander stems) and it does. Gotta learn how to crack eggs like that and chop garlic with a sharp knife without looking.

  • During the “COOK’S COUNTRY” opening song, you show a fruit pie being made. There’s only a brief flash of what appears to be a cherry(?) pie with a pink cream top layer being poured onto the cherry(?) pie already in a pre-baked crust. WHAT IS THIS PIE? WHAT EPISODE DO YOU DEMO IT? THANKS.

  • Tudo errado, o que da sabor característico na feijoada é a carne curtida no sal por varios dias e também tem que ser tudo cozinho junto com o feijão

  • Your pronunciation of “linguiça and feijoada” is pretty good!!! Your recipe is a little different but looks very good too ��…oh, and that’s not a New Year’s dish… it’s more like a weekend great family and friends’ reunion dish as “churrasco”(brazilian barbecue)

  • The chops are just like how I like them in thickness!! Those bbq beans with some cornbread and those chops woosah!! I would be a happy camper with that meal!! Only thing is I live in an apartment building and can’t use a charcoal grill. Can the chops be made on an indoor grill the same way?

  • As one of those people whose taste buds believes cilantro tastes like soap, I would substitute the cilantro with 5-7g of unsweetened 100% dark chocolate. 😉 The Happy Pear did a chocolate chilli and when used judiciously, chocolate is a valid and delicious seasoning!