Skillet Pork Chops and Lima Beans

Large white Lima beans can be used for soups or side dishes or even tossed into salads.  I buy them dried and cook as many as needed for a recipe, though they also can be bought canned or frozen in different sizes and colors.

You'll often seen them labeled "Baby Lima Beans."  Dried beans of all kinds are healthy and like potatoes, are useful because they're inexpensive, filling, healthy, and a good comfort food.

I've used them in soups with ham, but prefer small navy beans for soup. This recipe is the way my mom made them -- in a gravy sauce with green peppers and onions, served on top and/or along side pork steaks or chops.


Skillet Pork Chops and Lima Beans
2 cups Lima beans canned or frozen

• 2 tsps. salt
• 1 tsp. ground black pepper
• 1 medium sliced onion
• 1 cup sliced green pepper
• 1/2 cup sliced red pepper
• 2 Tabs. butter
• 4  pork chops or pork medallions

Cook dried beans in salted water until tender and set aside with broth. If using canned or frozen beans, add beans while cooking onions and green peppers, and add water.

In a large skillet over medium-high heat, brown salt and peppered chops in butter, turning once. Remove chops from pan and set aside.  Add onions and pepper strips to the pan cooking until soft and translucent. Add Lima beans and enough bean broth or water to cover beans and onions. 

Return chops and arrange on top of bean mixture.  Cover and simmer on low until chops are done, about 20-25 minutes.  Serve with mashed potatoes. Serves 4.
Estimated cost: $5 or less; $1.25 a serving or less. 

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