Publisher Photo
Publisher Photo
This hearty combination of tender pork chops and two kinds of beans makes a satisfying supper from the slow cooker in summer or winter," assures Dorothy Pritchett of Wills Point, Texas.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours

Ingredients

  • 4 pork loin chops (1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup chili sauce
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon prepared mustard
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-3/4 cups frozen lima beans, thawed

Directions

Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops.
Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through. Yield: 4 servings.
Originally published as Pork Chops and Beans in Quick Cooking May/June 2000, p45

Nutritional Facts

1 serving: 297 calories, 5g fat (1g saturated fat), 14mg cholesterol, 607mg sodium, 45g carbohydrate (10g sugars, 11g fiber), 19g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

  • 4 pork loin chops (1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup chili sauce
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon prepared mustard
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-3/4 cups frozen lima beans, thawed
  1. Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops.
  2. Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through. Yield: 4 servings.
Originally published as Pork Chops and Beans in Quick Cooking May/June 2000, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Chops and Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review