Pork and Beans Skillet SupperFrom canned_food_fan 7 years ago
- 6 boneless, center-cut pork chops, about 3 ounces each shopping list
- 2 teaspoons light brown sugar shopping list
- salt and pepper, to taste shopping list
- 1 teaspoon vegetable oil shopping list
- 1/2 cup apple juice shopping list
- 1 can (15 ounces) baked beans shopping list
- 1 can (7 ounces) corn kernels, drained shopping list
- 1 teaspoon apple-cider vinegar shopping list
- Pinch dried thyme (optional) shopping list
How to make it
- Season the pork chops on both sides with sugar and salt and pepper to taste; set aside.
- Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side.
- Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar and thyme, if desired.
- Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155°F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160°F.
- When the chops are done remove them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes until lightly thickened, stirring often. Spoon the beans around the chops and serve.