Pork Chops with Sweet Potato & Black Bean Rice

Pork Chops with Sweet Potato & Black Bean Rice
  • 4 servings
  • 0:15 Preparation
  • 0:40 Cooking
  • 0:55 Total Time


Add all
  • 1 lb
    (454 g)

    boneless centre-cut pork chops, trimmed of fat (about 4 chops)

  • salt & pepper to taste

  • 2 Tbsp.
    (30 ml)

    olive oil divided

  • 1

    large onion thinly sliced

  • 1

    large sweet potato, peeled and chopped

  • 3 1/2 cups
    (875 mL)


  • 1 cup
    (250 mL)

    uncooked long grain rice

  • 1

    pot Knorr® Homestyle Reduced Sodium chicken stock

  • 19 oz
    (540 mL)

    black beans rinsed and drained

  • 1/4 cup
    (60 mL)

    fresh cilantro,chopped


Season chops, if desired, with salt and ground black pepper.

Heat 1 Tbsp. (15 mL) olive oil in deep large nonstick skillet over high heat and brown chops.

Remove chops and set aside.

Heat remaining 1Tbsp. (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® Home Style Stock – Reduced Sodium Chicken.

Bring to a boil over high heat.

Reduce heat to low and simmer covered 15 minutes.

Stir in beans and cilantro, then top with chops. Cover and cook until chops are done and rice is tender, about 10 minutes.

Source: Knorr