Pork and Beans Skillet Supper
- Ready In:
- 18mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 boneless center cut pork chops, about 3 ounces each
- 2 teaspoons light brown sugar
- salt and pepper, to taste
- 1 teaspoon vegetable oil
- 1⁄2 cup apple juice
- 1 (15 ounce) can baked beans
- 1 (7 ounce) can corn kernels, drained
- 1 teaspoon apple cider vinegar
- 1 pinch dried thyme (optional)
directions
- 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.
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