Cheesy Black Beans & Chops - Kraft Recipes Top
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Cheesy Black Beans & Chops

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Total Time

6 servings

Got some beautiful bone-in pork chops? Dress them up deliciously with a south-of-the-border blend of guajillo chiles, tomatoes and black beans.

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add chiles; cook 1 min. or until toasted. Remove from skillet. Add chops to skillet; cook 3 min. or until browned on both sides, turning after 1-1/2 min. Remove from heat.
  • Blend chiles, tomatoes and onions in blender until smooth; spoon over chops. Drain 1 can beans; add to skillet with remaining can of undrained beans. Cover; cook on medium heat 15 min. or until chops are done (160ºF). Top with mozzarella; cook, covered, 5 min. or until melted. Sprinkle with cilantro.
  • Add Singles to rice; stir until melted. Serve with chops and beans.

Special Equipment Needed

Special Extra

For a thicker and spicier sauce, drain both cans of beans before using as directed.

Cheesy Black Beans & Chicken

Prepare as directed, substituting 6 boneless skinless chicken breasts for the chops.


  • 6 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 4-1/2 Meat (L)
  • 1/2 Fat

Nutrition Bonus

This tasty meal is a good source of fiber and as a bonus the chiles are rich in vitamin A!

Nutritional Information

Serving Size 6 servings
Calories 510
Total fat 15g
Saturated fat 6g
Cholesterol 80mg
Sodium 650mg
Carbohydrate 55g
Dietary fiber 10g
Sugars 6g
Protein 38g
% Daily Value
Vitamin A 130 %DV
Vitamin C 8 %DV
Calcium 25 %DV
Iron 50 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I made this with one pound of chicken breasts, so I cut back to one can of black beans, drained. I made this with one pound of chicken breasts, so I cut back to one can of black beans, drained. It looked really appetizing on the plate. It was more bland than anticipated, so I added crushed red pepper. I paired it with Zatarin's Jambalaya rice rather than the cheesy rice in the recipe. I will definitely try this again, but will experiment with ways to add some fire to it.
Date published: 2011-01-12
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