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Pork Chops with Sweet Potato & Black Bean Rice

Pork Chops with Sweet Potato & Black Bean Rice

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  • 4 boneless centre-cut pork chops, (about 450g.), trimmed of fat
  • 2 Tbsp. (30 mL) olive oil
  • 1 large onion, thinly sliced
  • 1 large sweet potato or yam, peeled and cubed
  • 3 1/2 cups (875 mL) water
  • 1 cup (250 mL) uncooked long grain rice
  • 1 pot Knorr® Homestyle Stock Reduced Sodium Chicken
  • 1 can (540 mL) black beans, rinsed and drained
  • 1/4 cup (60 mL) chopped fresh cilantro



Amount per serving

Total Fat11 g
Saturated Fat2.5 g
Trans Fat0 g
Cholesterol60 mg
Sodium1050 mg
Total Carbs71 g
Dietary Fiber11 g
Sugars5 g
Protein39 g
Calcium10 %
Iron25 %
Vitamin C25 %
Vitamin A170 %

Let's Get Cooking

  • 1 Season chops, if desired, with salt and ground black pepper. Heat 15 mL olive oil in deep large nonstick skillet over high heat and brown chops. Remove chops and set aside.
  • 2 Heat remaining 15 mL olive oil in same skillet over medium-high heat and cook onion with sweet potato, stirring occasionally, until starting to brown, about 8 minutes. Stir in water, rice and Knorr® Homestyle Stock Reduced Sodium Chicken. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
  • 3 Stir in beans and cilantro, then top with chops. Cover and cook until chops are done and rice is tender, about 10 minutes.