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)
  • 1/2 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

Directions

Sprinkle pork chops with salt if desired and pepper. In a skillet, brown chops in oil; transfer chops to a 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.
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)
  • 1/2 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
  1. Sprinkle pork chops with salt if desired and pepper. In a skillet, brown chops in oil; transfer chops to a 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.
Originally published as Pork Chops and Beans in Quick Cooking May/June 2000, p45

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