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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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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. Ingredients:
4 pork loin chops (1/2 inch thick) |
1/2 teaspoon salt, optional |
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 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained or 1-3/4 cups frozen lima beans |
Directions:
1. Sprinkle pork chops with salt if desired and pepper. In a skillet, brown chops in oil; transfer chops to a 3-qt. 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. Yield: 4 servings.
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