Chops And Beans Food

LIMA BEANS AND PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F.
• Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well.
• Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans.
• Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.
• Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve.

PORK CHOPS AND BEANS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.

EASY OVEN BAKED BEANS AND PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Brown the chops in a frypan on both sides with salt, pepper and garlic powder (if using); set aside.
• Grease an Dutch oven or a oven-proof casserole dish (large enough to hold the ingredients).
• In a bowl mix together the pork and beans, chopped onion, chopped green pepper, BBQ sauce, ketchup, brown sugar and cayenne pepper (if using).
• Layer HALF of the bean mixture on the bottom of Dutch oven.
• Lay the pork chops on top of the bean mixture.
• Top with remaining bean mixture.
• Bake covered or uncovered for about 1 hour and 15 minutes, or until the chops are tender (if you prefer a thicker sauce then bake covered for half the time then finish baking uncovered).
• DELICIOUS.

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
• Per serving: Calories 678; Fat 27 g (Saturated 8 g); Cholesterol 120 mg; Sodium 364 mg; Carbohydrate 64 g; Fiber 8 g; Protein 47 g
• ;

VEAL CHOPS WITH STEWED TOMATOES AND WHITE BEANS

Steps:

• For a comforting and easy to make main course try Chuck Hughes' seared veal chops served with cherry tomatoes and white beans
• Preheat the oven to 350 degrees F.
• For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
• For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
• In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
• For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.

PORK CHOPS IN BAKED BEANS

Steps:

• Preheat the oven to 400 degrees and combine all ingredients, except the pork chops, in a 9x9 baking dish. Mix well. You may drain off some of the juice from the beans, but I like it. Lay the pork chops on top, turning once to cover the chops with the juice from the beans. Bake uncovered for 30 to 35 minutes until the beans are bubbly and the pork chops are done.

LAMB CHOPS WITH WHITE BEANS AND GREMOLATA

Steps:

• Preheat oven to 400°F.
• Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
• Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
• Serve lamb chops with beans.

AWESOME BBQ PORK CHOPS AND BEANS

Steps:

• Preheat oven to 375.
• Spray a large glass dish with oil spray to prevent sticking.
• In the bottom of the dish, mix together pork and beans, brown sugar, and BBQ sauce.
• Place pork chops on top of the pork and bean mixture.
• Sprinkle brownsugar on all chops making sure to cover entire chop.
• Pour mustard and ketchup over top of chops making sure to cover entire chops.
• Bake for 30-45 minutes.