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Pork Chop And Lima Bean Skillet

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Ingredients
  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
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Frozen baby lima beans 10 Ounce (1 Package. Thawed But Not Drained)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pork

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