Recipe by Mealtime.org
"Not only is this one-pot dinner fast and easy, it includes ten minutes of unattended simmering time for setting the table, supervising homework, or taking care of other tasks. The chops cook right along with baked beans and corn, and because these vegetables are canned (and therefore already cooked), as soon as the chops are done dinner is served. The recipe also uses a great time-saving technique for browning meat. The trick is that the pork chops are sprinkled with a little brown sugar. Since brown sugar caramelizes easily, it makes the chops brown in record time."
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boneless, center-cut pork chops, about 3 ounces each
light brown sugar
Salt and pepper, to taste
1 (15 ounce) can
1 (7 ounce) can
corn kernels, drained
apple cider vinegar
Pinch dried thyme
instead of corn, i put in sliced par-cooked potatoes. i also slice up an onion and fry that up with the chops before adding the beans. A very forgiving dish as long as you don't over cook the pork chops.
We did not like this
We really loved this! It was fast, easy, utilized what I had in the freezer/pantry and delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Beans Skillet Supper
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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