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Pork Chops and Beans

By: Dorothy Pritchett

"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."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (1/2-inch thick) pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable 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 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, drained and rinsed

Directions

Sprinkle pork chops with salt if desired and pepper. In a skillet, brown chops in oil; transfer chops to a slow cooker. Reserve 1 tablespoon drippings in the skillet; saute onions and garlic until tender. Stir in chili sauce, brown sugar and mustard. Pour over chops. Cover and cook on low for 7-8 hours. Stir in beans. Cover and cook 1 to 1-1/2 hours longer or until meat juices run clear and beans are heated through.

Footnotes

Nutritional Analysis: One serving (prepared with frozen lima beans and without salt) equals 427 calories, 10 g fat (0 saturated fat), 63 mg cholesterol, 564 mg sodium, 48 g carbohydrate, 14 g fiber, 36 g protein. Diabetic Exchanges: 3-1/2 lean meat, 3 starch, 1 vegetable.