Pork Chop And Lima Bean Skillet Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 4 thick center-cut pork rib chops (8 ounces each) | ||
| Yellow onion | 1 Large, finely chopped | |
| 4 medium-size carrots, peeled and thinly sliced | ||
| Garlic | 2 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz), chopped | |
| Dark brown sugar | 2 Tablespoon | |
| Orange zest | 1/2 Teaspoon, grated | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Lima beans package | 1 , 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.
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.
Chef
