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Pork Chop And Lima Bean Skillet Recipe
|Vegetable oil||2 Tablespoon|
|Pork rib chops||32 Ounce, thick centre cut|
|Yellow onion||1 Large, finely chopped|
|Carrots||4 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes with juice||1 Pound, chopped (1 Can)|
|Dark brown sugar||2 Tablespoon|
|Grated orange zest||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Frozen baby lima beans||10 Ounce (1 Package. Thawed But Not Drained)|
Serving size: Complete recipe
Calories 2811 Calories from Fat 1185
% Daily Value*
Total Fat 132 g203.2%
Saturated Fat 39 g194.9%
Trans Fat 1 g
Cholesterol 526.2 mg
Sodium 3656.6 mg152.4%
Total Carbohydrates 183 g61.1%
Dietary Fiber 36.1 g144.5%
Sugars 53.7 g
Protein 215 g430.1%
Vitamin A 867.6% Vitamin C 154.3%
Calcium 51.3% Iron 70.8%
*Based on a 2000 Calorie diet
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.