Pan-Seared Pork Chops with Guatemalan Black Bean Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-seared and topped with a rich, savory black bean sauce infused with traditional Guatemalan seasonings. This latin american-inspired pork ready in about 35 minutes blends about 1-inch thick bone-in pork chops, cooked black beans, white onion, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in pork chops and season both sides with 1 teaspoon salt and 3/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add pork chops and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 145°F). Remove pork chops and keep warm.
  3. Step 3: In the same skillet, add remaining 1 tablespoon vegetable oil and sauté 1/2 cup diced white onion and 3 minced garlic cloves over medium heat for 3-4 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tablespoons tomato paste, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano. Cook for 2 minutes until the tomato paste darkens slightly.
  5. Step 5: Add 1 1/2 cups cooked black beans and 1 cup chicken broth to the skillet. Use a wooden spoon to mash some of the beans and simmer the sauce for 8-10 minutes until thickened, stirring occasionally.
  6. Step 6: Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro. Adjust seasoning with salt if needed.
  7. Step 7: Spoon the warm black bean sauce over the pork chops and serve immediately.

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Frequently asked questions

How long does Pan-Seared Pork Chops with Guatemalan Black Bean Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Chops with Guatemalan Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Pork Chops with Guatemalan Black Bean Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Guatemalan Black Bean Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Guatemalan Black Bean Sauce?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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