Skillet Pork&Beans
Limas are best in this hearty dish, but if your family thinks they don't like limas, you can use a can of kidney beans instead.
RECIPE INGREDIENTS:
6 thick boneless pork chops
1 onion, minced
3 carrots, chopped
1 clove garlic, minced
One 28-ounce can tomatoes, with juice
2 tbsp. brown sugar
1/4 tsp pepper
One 16-ounce bag frozen lima beans
1. Spray a large skillet with nonstick spray. Brown the pork chops on both sides and remove to a platter as they are done. Add the onion to the pan and cook about 5 minutes, until it is soft. Add the carrots and garlic and cook 3 minutes more. Add the tomatoes, sugar and pepper.
2. Return the pork chops to the pan. Bring the mixture to a boil, reduce to a simmer, cover and cook about 20 minutes. Add the beans and simmer, uncovered, another half hour or until the pork chops are no longer pink in the center. Makes 6 servings.
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