It is time for Sunday supper! On Sunday’s I try to make an extra special supper for my family to enjoy. If we have plans for the day I sometimes need to take our dinner to the crockpot so I can get supper on the table on time. This week I doubled and tweaked a Myplate recipe from and threw it in the crockpot for a quick, easy and healthy Sunday supper. Black Beans and Pork Chops was a hit in my family and I hope it is one in your house also!

This dish is seriously easy to make! First take some pork chops and put them in the bottom of your crockpot. Salt and pepper to taste.

Crockpot Black Beans and Pork ChopsAs the recipe suggested I did use bone in pork chops but I suggest using boneless to avoid accidentally getting pieces of bone. Yes the pork chops were so tender they fell off the bone.

Next, rinse your black beans and throw on top of the pork chops .

Crockpot Black Beans and Pork Chops

Finally add salsa and cilantro. I used dried cilantro just because that is what I had on hand.

Crockpot Black Beans and Pork Chops

Now all you have to do is set to low  for 6-8 hours (depending on your crockpot).

Crockpot Black Beans and Pork Chops

When done serve with some white rice, a sprinkle of cilantro and fresh avocado on the side and enjoy!

Black Beans and Pork Chops

from  (to make in Crockpot please follow my directions above)

4 Bone in Pork Chops

Ground Black Pepper

1TB Olive Oil

1 15oz can Black Beans

1 cup Salsa

1TB fresh Cilantro


  1. Season pork chops with desired amount of pepper. Select a frying pan large enough to hold all four pork chops in a single layer. Heat oil in frying pan over medium-high heat. Brown pork chops on both sides.
  2. Pour undrained beans and salsa over pork chops and season with cilantro. Bring liquid to a boil, reduce heat to medium-low, and cover. Simmer until pork chops are cooked through, about 20 to 35 minutes depending on chop thickness. If unsure of time, cut a pork chop in half to verify there is no pink left.

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