Best 8 Pork Chops With Garlic Black Bean Sauce Recipes

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Pork chops are a versatile and flavorful cut of meat that can be prepared in a variety of ways. In this article, we'll share two delicious recipes for pork chops with garlic black bean sauce. The first recipe is for a classic pork chop dish that is easy to make and perfect for a weeknight meal. The second recipe is for a more adventurous pork chop dish that features a spicy black bean sauce. Both recipes are sure to please your taste buds and leave you wanting more. For a classic and easy-to-make pork chop dish, try our recipe for Pork Chops with Garlic Black Bean Sauce. This dish features tender pork chops that are coated in a flavorful black bean sauce made with garlic, ginger, and soy sauce. Serve the pork chops over rice or your favorite noodles for a complete meal. If you're looking for a more adventurous pork chop dish, try our recipe for Spicy Pork Chops with Black Bean Sauce. This dish features pork chops that are coated in a spicy black bean sauce made with chili peppers, garlic, and ginger. Serve the pork chops over rice or your favorite noodles for a meal that is sure to wake up your taste buds.

Let's cook with our recipes!

SPICY PORK CHOPS WITH BLACK BEANS



Spicy Pork Chops with Black Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 bone-in pork chops (1/2 inch thick; about 5 ounces each)
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons medium-hot red enchilada sauce
1/2 teaspoon chipotle chile powder
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for the pan
1 small red onion (1/2 thinly sliced, 1/2 chopped)
2 tablespoons fresh lime juice
1/2 cup roughly chopped fresh cilantro leaves, plus 2 teaspoons minced stems
1 15-ounce can black beans, not drained
8 small corn tortillas
1 avocado, sliced

Steps:

  • Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
  • Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
  • Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
  • Lightly oil the grill pan. 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 the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.

CREAMY PARMESAN PORK CHOP SKILLET



Creamy Parmesan Pork Chop Skillet image

A Parmesan cheese-enriched sauce adds velvety texture and lush flavor to this version of a classic pork chop dinner. It'll be a new weeknight staple in no time!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

4 boneless pork chops (1 1/2 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 cup thinly sliced sweet onions
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes, prepared as directed on pouch

Steps:

  • Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium; cook 1 to 2 minutes or until browned on second side. Transfer to plate; cover with foil to keep warm. Butter will be very dark.
  • Add remaining 2 tablespoons butter and the onions to skillet; cook 3 to 4 minutes or until onions soften and begin to brown. Stir in flour; cook and stir 30 to 60 seconds or until mixture thickens and begins to brown. Stir in broth and whipping cream; heat to simmering over medium-high heat. Return pork to skillet; reduce heat to low. Cover and cook 4 to 6 minutes or until pork is no longer pink in center (at least 145°F).
  • Remove from heat; transfer pork to plates. Stir Parmesan cheese into sauce mixture in skillet. Spoon sauce over pork; top with parsley. Serve with potatoes.

Nutrition Facts : Calories 730, Carbohydrate 38 g, Cholesterol 190 mg, Fat 7 1/2, Fiber 2 g, Protein 48 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 5 g, TransFat 1 g

THICK PORK CHOPS WITH HOISIN-BLACK BEAN SAUCE



Thick Pork Chops With Hoisin-Black Bean Sauce image

These thick, moist, juicy chops can be marinated any where from 3 to 5 days, so it is a breeze to be so organized. I got this recipe from Bon Appetit, but found that there was way too much sauce needed, so I pared the recipe down and added some extras

Provided by Abby Girl

Categories     Pork

Time P3DT20m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/4 cups hoisin sauce
3/4 cup oyster sauce
1 cup black bean garlic sauce
3 garlic cloves, chopped
1 tablespoon fresh ginger, peeled and chopped
1/2-1 teaspoon black peppercorns, crushed
6 pork chops, thick cut

Steps:

  • Mix the ingredients in a bowl. Combine the pork chops in a large zip lock bag and add the sauce. Marinate 3 - 5 days. (The longer the marinade the more tender the chops become).
  • Preheat the broiler. Broil until chops are cook through (145 F), about 9 minutes per side. (or grill until the chops are cooked).
  • Option:
  • Garlic chili paste could be added to "kick it up" also
  • Note: I had changed the recipe around, but if you like a particular sauce, add more of it and less of the others. The marinating time is what makes these so juicy.

Nutrition Facts : Calories 363.1, Fat 16.1, SaturatedFat 5.2, Cholesterol 76.6, Sodium 1932.5, Carbohydrate 28.2, Fiber 1.6, Sugar 14.6, Protein 24.9

BLACK BEANS AND PORK CHOPS



Black Beans and Pork Chops image

A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!

Provided by lovebeingamom

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 6

4 bone-in pork chops
ground black pepper to taste
1 tablespoon olive oil
1 (15 ounce) can black beans, with liquid
1 cup salsa
1 tablespoon chopped fresh cilantro

Steps:

  • Season pork chops with pepper.
  • 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 are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 391.7 calories, Carbohydrate 21.8 g, Cholesterol 72.1 mg, Fat 18.7 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 6.3 g, Sodium 836.5 mg, Sugar 2 g

PORK CHOPS WITH WINE AND GARLIC



Pork Chops with Wine and Garlic image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
  • Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

PORK CHOPS WITH GARLIC BLACK BEAN SAUCE



Pork Chops with Garlic Black Bean Sauce image

I made up this recipe a couple of nights ago and didn't measure anything as I went along. It was so tasty that I thought I would post it here. All the measurements are approximations, so adjust them as you see fit. My sauce was thin but not watery which made for a lighter texture. I think this would be a great crock pot recipe too! I served this dish with a Romaine and Mandarin Orange Salad with a light Ginger dressing, Sesame Green Beans and Steamed Rice. Enjoy!

Provided by Kelly A

Categories     Pork

Time 57m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 pork chops
1 tablespoon vegetable oil
1 cup chicken broth
1/4-1/3 cup bottled black bean garlic sauce
1/4 cup water
1 tablespoon cornstarch

Steps:

  • In a large pan, brown both sides of pork chops in oil.
  • Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
  • Cover and simmer for 45 minutes.
  • Transfer chops to a serving dish, leaving sauce in the pan.
  • Stir together water and corn starch; add to sauce and cook until thickened a bit.
  • Pour thickened sauce over chops and serve.

PORK CHOPS WITH HONEY-GARLIC SAUCE



Pork Chops with Honey-Garlic Sauce image

The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

Steps:

  • In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

PORK CHOPS IN GARLIC MUSHROOM SAUCE



Pork Chops in Garlic Mushroom Sauce image

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Steps:

  • Season both sides of pork chops with paprika, salt, and pepper.
  • Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
  • Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
  • Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
  • Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

Tips:

  • Choose the right pork chops: For this recipe, it is best to use bone-in pork chops that are at least 1 inch thick. This will help them stay juicy during cooking.
  • Marinate the pork chops: Marinating the pork chops in a mixture of soy sauce, rice wine, garlic, and ginger for at least 30 minutes will help tenderize them and add flavor.
  • Use a well-seasoned wok: A well-seasoned wok will help prevent the pork chops from sticking and will also help to develop a nice sear.
  • Cook the pork chops in batches: If you are cooking a lot of pork chops, it is best to cook them in batches so that they do not overcrowd the wok and cook evenly.
  • Do not overcook the pork chops: Pork chops are best cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking them will make them dry and tough.
  • Serve the pork chops immediately: Pork chops are best served immediately after they are cooked. This will help them stay juicy and flavorful.

Conclusion:

This recipe for pork chops with garlic black bean sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the sauce is rich and savory. Serve this dish over rice or noodles for a complete meal.

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