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Pork and Beans Skillet Supper

Pork and Beans Skillet Supper

"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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Ingredients

18 m servings 324 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season the pork chops on both sides with brown sugar, and salt and pepper to taste; set aside.
  2. Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side.
  3. Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar, and thyme, if desired. Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155 degrees F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160 degrees F.
  4. When the chops are done move them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes, until lightly thickened, stirring often. Spoon the beans around the chops and serve.

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Reviews

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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 ...

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We really loved this! It was fast, easy, utilized what I had in the freezer/pantry and delicious!!

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