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Pork Chops and Beans

 Pork Chops and Beans
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.
4 ServingsPrep: 15 min. Cook: 8 hours


  • 4 pork loin chops (1/2 inch thick)
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable 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 can (15-1/4 ounces) lima beans, rinsed and drained or 1-3/4 cups frozen lima beans


  • Sprinkle pork chops with salt if desired and pepper. In a skillet,
  • brown chops in oil; transfer chops to a 3-qt. slow cooker. Reserve 1
  • tablespoon drippings in the skillet; saute onions and garlic until
  • tender. Stir in chili sauce, brown sugar and mustard. Pour over
  • chops. Cover and cook on low for 7-8 hours. Stir in beans. Cover
  • and cook 1 to 1-1/2 hours longer or until meat juices run clear and
  • beans are heated through. Yield: 4 servings.
Nutritional Facts: One serving (prepared with frozen lima beans and without salt) equals 427 calories, 10 g fat (0 saturated fat), 63 mg cholesterol, 564 mg sodium, 48 g carbohydrate, 14 g fiber,

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Pork Chops and Beans (continued)

Nutritional Facts: 36 g protein. Diabetic Exchanges: 3-1/2 lean meat, 3 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.