Agoo said:Rosie thank you for the kind offer. I would love your recipe. Tonight's supper will be green chilli con queso & Brenna with flour tortillas for hubby. And a pecan chicken salad in thick tortilla for moi 
Ok, this is simple but it is good..and great left over and fried..
Long cooking rice ..however much you would normally fix for you two
Two cans..black beans. I use Goya but I would think brand no matter
4 decent sized cloves garlic..peel and chopped fine
Half of a SMALL red onion or 1/4 medium sized ..coarse chopped
4 -5 pork chops..bone in. Not thick and not $$$.. 1/2 inch?? Cheap kind..with fat
A good quality balsamic vinegar..about 3 -4.tablespoons
Olive oil or Spanish olive oil
Can chicken broth
Coarse salt, pepper
In TALL SAUCEPAN with a bit olive oil sauté the chopped onion til limp ...then add chopped garlic..sauce til garlic brown..WATCH ..DONT BURN....if you burn garlic, you got to start over
When garlic brown....add the two cans black beans..
Add vinegar
Stir it up
Turn heat to low
In frypan with oil or a bit butter..(your call) ...fry pork chops fast and on fairly high flame til brown..(they may be still be raw inside)
Place pork chops in bean mix sauce pan with all the fry pan drippings ...simmer on low
Stir every now and again so no burn
Cook 45 min- 1 hour..or longer if you want but you may need some chicken broth to "wet it up" if bean juice starts to dry..
You can taste and add a bit more balsamic if needed..((EASY DOES IT)
Before you want to eat ..figure how much time you will need ..
And fix your rice the usual way..
You can cook the rice in chicken broth..nice touch
When liquid absorbed in rice ( Dont overcook) Season rice with a bit of butter and coarse salt and pepper to your taste
Placecricevon each plate
Top with bean pork chop mixture
Sometimes we squeeze a bit of fresh lime over...not necessary but good if you like lime
Place saltvon table
I serve with caramelized/ fried sweet plantains and or a chopped salad
Enjoy!
