Prep the pork: Make a quick rub for the pork by combining the garlic powder, cumin and salt in a small bowl. Rub it on the pork chops and set aside while you start the other prep.
Sauté vegetables: Heat the olive oil in a large skillet on medium heat, then add the onions. Sauté for a few minutes, then add the peppers. Sauté for about 5 minutes more, and the onions and peppers should start to soften. Add the garlic and cook for 1 more minute.
Add the pork: Slice the pork chops about 1/2 inch thick. Push the onions and peppers to the edge of the pan to make room for the pork. Add the pork to the center of the pan. Cook the pork slices for 3 minutes on one side so they start to brown, then turn the pieces to cook on the other side.
Add tomatoes: After turning the pork over, cook for another minute or so. Next, add the diced tomatoes, allspice and corn, if using. Stir to combine the pork and tomatoes with the onion pepper mixture. Simmer covered for 5 minutes.
Add black beans: Remove the cover, stir in the black beans. Cook for about 3 more minutes. The pork should be cooked just right at this point–nice and moist, just cooked through. Cut open a piece to double check.
Serve the pork: When the pork is cooked, scoop some of the pork and beans, and serve over rice. Pass sour cream at the table; this adds some nice additional flavor.
When we originally made this recipe, we used 1/2 a green bell pepper and 1/2 of a red bell pepper. When remaking this recipe, fresh ingredients were hard to come by, so just cutting into one pepper made sense. Either way works fine.
You could also try adding a squirt of lime juice to the finished dish.
Keywords: pork chops, pork and beans, skillet pork recipes, pork and black beans and rice