Natural pork cutlets with rice and beans

Ingredients:

• 8 thin natural pork cutlets, bone-in or boneless (1 - 1.2 kg)
• 2 tbsp. l. olive oil
• 1 green bell pepper, diced
• 1 onion, diced
• 6 cloves garlic, chopped
• 2 tsp ground cumin
• 1 can (220 g) of tomato sauce
• 1 cup parboiled white rice
• 1 can (425 g) black beans (drained)
• 1 tbsp. apple cider vinegar

Preparation:

1. Preheat the oven to broil. Heat the olive oil in a medium saucepan over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt, and black pepper and cook until the vegetables are slightly softened, about 3 minutes. Add the tomato sauce and 1/2 cup of water and bring to a boil.
2. Set about half the tomato mixture aside in a bowl. Add 3/4 cup water and rice to the pan and bring to a boil. Add the beans along with the juices from the can, stir, and reduce the heat to low. Cover and simmer, undisturbed, until the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for another 5 minutes.
3. Meanwhile, pierce the pork chops with a fork and season with vinegar, salt, and black pepper to taste. Place on a foil-lined baking sheet. Pour the reserved tomato mixture over the pork and turn the chops over to coat on all sides. Grill, without turning, until browned, about 8 minutes.
4. Fluff the rice and beans with a fork. Season with salt and pepper to taste. Divide the pork chops, rice, and beans among plates and pour over the pan juices.