Lima Beans And Pork Chops Food

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BAKED LIMA BEANS & PORK CHOPS



Baked Lima Beans & Pork Chops image

This is my aunts recipe and a favorite !

Provided by peggy kriebel

Categories     Pork

Time 1h10m

Number Of Ingredients 5

1 1b. large lima beans
1 cup dark brown sugar
1/2 cup catsup
onion flakes
parsley flakes

Steps:

  • 1. Soak limas in a large pot of water overnight
  • 2. Cook in water the next day for 1 hour till tender
  • 3. Drain some of the water, not all and pour limas into a large baking pan
  • 4. Add catsup, brown sugar, dash of onion flakes, and a dash of parsley flakes.
  • 5. Brown pork chops and put into limas

SPICY PORK CHOPS WITH BLACK BEANS



Spicy Pork Chops with Black Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 bone-in pork chops (1/2 inch thick; about 5 ounces each)
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons medium-hot red enchilada sauce
1/2 teaspoon chipotle chile powder
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for the pan
1 small red onion (1/2 thinly sliced, 1/2 chopped)
2 tablespoons fresh lime juice
1/2 cup roughly chopped fresh cilantro leaves, plus 2 teaspoons minced stems
1 15-ounce can black beans, not drained
8 small corn tortillas
1 avocado, sliced

Steps:

  • Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
  • Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
  • Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
  • Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.

PORK CHOPS AND BEANS



Pork Chops and Beans image

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.

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 11

4 pork loin chops (1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola 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
1-3/4 cups frozen lima beans, thawed

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.

Nutrition Facts : Calories 297 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges

LIMA BEANS W/JOWLS OR SALT PORK (SALLYE)



LIMA BEANS W/JOWLS OR SALT PORK (SALLYE) image

This a a southern comfort food which my family loves. I usually only make these on the weekends, so they can cook slow and long at a very low temperature. Note: This ain't your diet food, but it is so worth the calories you ingest. LOL

Provided by sallye bates

Categories     Vegetables

Time 8h5m

Number Of Ingredients 6

2 lb dried large lima beans
1 stick butter
1/2 to 1 lb ssalt pork (or hog jowls)
1 gal water
2 Tbsp black pepper
2 Tbsp kosher or sea salt

Steps:

  • 1. Wash beans thoroughly, picking through to remove any stones or other foreign objects (such as dirt clods) Put beans in crockpot with 1 gallon water (or more if needed to cover to about 2" above level of dried beans. Turn crockpot on to high
  • 2. Sear hog jowls in heavy skillet, then transfer to crockpot with beans Add stick of butter
  • 3. Continue cooking on high for approximately one hour, checking to make sure beans are still completely covered by water Dried beans will absorb a lot of water while cooking At this time, add salt and pepper and stir well to blend
  • 4. Turn crockpot to medium or low and cook for 6-8 hours until beans are tender and thickened into a sort of soup.
  • 5. Good served with cornbread and fresh green or sliced onions.

CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS



CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS image

In memory of my Cajun Mama and Daddy who taught me how to cook this recipe. Friends and family always knew if they stopped by for a visit at meal time,they would be invited to sit and eat at my parents table. My picky husband, our children and friends and whoever shared this dish with us, ask for it time and again. I have never...

Provided by Rita Henry, Morris

Categories     Steaks and Chops

Time 2h

Number Of Ingredients 8

4 bone in, pork loin chops, 1/2" thick
1 onion, yellow, medium
16 oz frozen, baby lima beans, thawed
1-2 Tbsp olive oil
salt and pepper
3 c hot water
1 Tbsp all purpose flour, dissolved in 1/4 c. cool water
4 servings, cooked rice

Steps:

  • 1. Cut a slight slit on the curved sides of the pork chops, for them not to curl up while browning them.Season the pork chops on both sides with salt and pepper. Add olive oil, just to cover the bottom of a large skillet. Heat oil on high, fit the four pork chops flat in the skillet. Brown the chops on both sides, as much as you can, on high heat, but not burnt. Transfer the chops from the skillet and place them in the bottom of the crock-pot.
  • 2. Add the chopped onions to the skillet and sauté until softened, about a minute. Add 2 cups of hot water to the skillet and the baby lima beans. Stir to scrap up all the tasty bits, from the browned pork chops. Transfer ingredients from the skillet to the crock-pot, on top of the pork chops. DO NOT stir. Cover and DO NOT uncover, unless to add more hot water to cover the top of the beans.
  • 3. Cook on high for 2 hours. Check the beans by taste, to see if they are tender and the pork chops at the bottom should be tender, also. Don't let the water get below your beans.
  • 4. Measure one tablespoon of flour, add the 1/4 cup of cool water. Stir to dissolve, without lumps. Add slowly to the crock-pot and stir gently, to thicken for a sauce texture. Taste sauce for seasoning and add some Tony Cachere's seasoning or whatever seasoning to your taste (celery salt).
  • 5. Serve over, a serving of cooked rice.

PORK CHOPS & MUSTARDY BUTTER BEANS



Pork chops & mustardy butter beans image

Serve up dinner for two with these easy pork chops, mustardy butter beans and spinach. It makes a great midweek meal and delivers three of your 5-a-day

Provided by Esther Clark

Categories     Supper

Time 40m

Number Of Ingredients 9

2 tbsp olive oil
1 onion , finely sliced
1 small garlic clove , crushed
400g can butter beans , drained and rinsed
100ml chicken stock
200g spinach
3 tbsp crème fraîche
½ tbsp wholegrain mustard
2 pork chops

Steps:

  • Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
  • Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
  • Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium

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