Pork Chop And Lima Bean Skillet
|Vegetable oil||2 Tablespoon|
|Pork rib chops||32 Ounce, thick centre cut|
|Yellow onion||1 Large, finely chopped|
|Carrots||4 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes with juice||1 Pound, chopped (1 Can)|
|Dark brown sugar||2 Tablespoon|
|Grated orange zest||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Frozen baby lima beans||10 Ounce (1 Package. Thawed But Not Drained)|
Heat the oil in a 12-inch skillet over moderate heat for 1 minute.
Add the pork chops and brown for 5 minutes per side.
Transfer to a plate.
Skim all but 2 tablespoons of the drippings from the skillet.
Add the onion and saute over moderate heat, stirring occasionally, until soft 5 minutes.
Stir in the carrots and garlic and saute 5 minutes more.
Add the tomatoes, sugar, orange zest, salt, and pepper, and bring to a simmer.
Cover, reduce the heat to low, and simmer for 10 minutes.
Stir in the lima beans, then return the pork chops to the skillet, pushing them down into the liquid.
Simmer, uncovered, until the pork is tender and no longer pink on the inside about 20 minutes.