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Oven Roasted Pork Chops
with black beans, cumin and cilantro slaw

Active: 25 min Total: 35 min
We can't think of a more festive way to start the week than these juicy pork chops with colorful slaw! The slaw provides a nice contrast to the richness of the meat and will only get better as leftovers!
Smarts: Want to get ahead on dinner? Both the pork chops and the slaw will be tastier if seasoned the night before you eat them!


Oven Roasted Pork Chops:
  • Pork chops - 1 lb
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Brown sugar - 1 tsp
  • Garlic powder - 1/2 tsp
  • Black beans (14 oz / 397 g can) - 1 can , drained and rinsed
  • Cooking oil - 1 Tbsp
Cumin and Cilantro Slaw:
  • Cabbage, red - 2 cups , thinly sliced
  • Carrots - 2 cups , grated or shredded ((bagged pre-shredded is fine for this))
  • Cilantro - 2 tbsp , finely chopped
  • Salt - 1/2 tsp
  • Cumin - 1 Tbsp
  • Sugar - 1 tsp
  • Apple cider vinegar - 2 Tbsp


  1. Season the pork chops - Sprinkle salt, pepper, brown sugar, and garlic powder on both sides, and tenderize with a fork. (Can be done up to 2 days ahead)
  2. Make the slaw - Shred the cabbage and carrots. Chop cilantro. Combine with salt, cumin, sugar, and cider vinegar in a bowl and let sit for at least 15 minutes. (Can be done up to 1 day ahead)
  3. Black beans - Drain and rinse.

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  1. Preheat the oven to 425F (218C).
  2. Heat a skillet over medium-high heat. Add cooking oil and then sear pork chops for 2 to 3 minutes per side over high heat until they are browned and crisp.
  3. Place pork chops into the oven and cook for 10 to 12 minutes, until pork is firm to the the touch (or cooked to at least 145F or 62C degrees).
  4. Remove pork chops from the pan and allow to rest for five minutes before slicing.
  5. While the pork chops are resting pour off excess fat from the pan and add black beans, stir and allow to heat through in the pork juices.
  6. Let people serve themselves the desired amount of pork, slaw, and beans. Enjoy!



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