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.
Heat the olive oil in a large skillet on medium heat, then add the onions. Sauté for a few minutes, then add the peppers and garlic. Sauté for about 5 minutes more, and the onions and peppers should start to soften. Push the onions and peppers to the edge of the pan to make room for the pork.
Slice the pork chops about 1/2 inch thick, and add them to the center of the pan. Cook the pork for 3 minutes on one side so they start to brown, then turn the pieces to cook on the other side. Cook for another minute or so, then add the diced tomatoes and allspice.
Stir to combine the pork and tomatoes with the onion pepper mixture. Simmer covered for 5 minutes.
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.
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.