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.
Pork Chops and Beans
Pork Chops and Beans
Prep Time
15 min
Cook Time
5 hours
Yield
4 servings
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.
Nutrition 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.
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