Pork chops with sweet potato rice

I found this recipe in an ad for margerine a while back. We've had it a few times, and I've adjusted the recipe a bit to fit our family best. The sweet potato rice is my favorite part.

Serves 4-6

2 lbs. Bone-in pork chops (I've used boneless too. Either works fine. Just cook according to thickness. Also I usually only do 1 lb. pork but the full amount of all the other ingredients)
4 T. Margerine, divided
3 T. Chicken boullion (I'm not sure if this means paste, granules, etc I only have boullion cubes so I crush one for the pork and use extra seasoning, usually a cajun season salt that has a little kick)
1 large sweet potato, peeled and cubed (we love the sweet potato so I usually do 2 small/med ones. About 2 cups worth)
1 small onion, sliced thinly
1 clove garlic, minced
3 1/2 C. water (I use 4 since I put extra sweet potato. The one time I didn't add extra water the rice and sweet potato were crunchy)
1 1/2 C. uncooked rice
1 can black beans, drained and rinsed
2 T. cilantro, chopped

Heat 2 T. margerine in a deep skillet over high heat. Season both sides of pork chops with chicken bouillon or other seasoning. Brown pork for a few minutes on both sides (it doesn't need to cook all the way through yet) and remove to a plate.

Add remaining butter to skillet along with sweet potatoes, onions and garlic. Heat for 5 minutes until begining to brown and soften.

Add water, rice and remaining boullion. Bring to a boil. Cover and reduce heat to simmer for 10 min.

Stir in black beans and cilantro then top with pork chops. Cover and cook for an additional 15 min. or until water is absorbed and pork is cooked through.