Pork Chops with Rice and Beans

2 Tbs extra-virgin olive oil
1 green bell pepper, diced
1 onion, diced
6 cloves garlic, diced
2 tsp ground cumin
Kosher salt and freshly ground pepper
1 8-oz can tomato sauce
1 cup white rice (not instant)
1 15-0z can black beans (not drained or rinsed)
8 thin boneless or bone-in pork chops (we usually only make 4)
1 Tbs apple cider vinegar
(I usually throw in a jalepeno too)

1. Preheat the boiler.  Heat the olive oil in a med pot over medium-high heat.  Add the bell pepper, onion garlic, cumin, salt and pepper (and jalepeno if you so desire), and cook until slightly soft, about 3 mins.  Add the tomato sauce and 1/2 cup water and bring to a simmer.

2. Set aside about alf of the tomato sauce mixture in a bowl.  Add 1 cup more water and the rice to the pot and bring to a boil.  Add the beans and their liquid, stir and reduce the heat to low.  Cover and cook, undisturbed, until the rice is tender, about 15 mins.  Remove from the heat and let sit, covered, 5 more mins

3.  Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste.  Arrange on a foil-lined broiler pan.  Pour the reserved tomato mixture over the pork chops and turn to coat.  Broil, without turning, until golden brown, about 8 mins

4. Fluff the rice with a fork.  Season with salt and pepper.  Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.