Pork and Beans Skillet Supper
Not only is this onepot dinner fast and easy, it includes 10 minutes of unattended simmering time for setting the table, supervising homework or taking care of other tasks. The chops cook right along with the baked beans and corn, and because these vegetables are canned (and therefore already cooked), as soon as the chops are done, dinner is served. This recipe also uses a great timesaving technique for browning meat. The trick is that the pork chops are sprinkled with a little brown sugar. Since brown sugar caramelizes easily, it makes the chops brown in record time.
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- 1 can(s) (15oz) baked beans
- 1 can(s) (7oz) corn kernels, drained
- 1/2 cup(s) apple juice
- 1 teaspoon(s) applecider vinegar
- 6 boneless, centercut pork chops, about 3oz each
- 2 teaspoon(s) light brown sugar
- Salt and Pepper, to taste
- 1 teaspoon(s) vegetable oil
- 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 155F), 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 160F.
- 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.
This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.
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Pork and Beans Skillet Supper Recipe at a Glance
- COURSE: Main Dishes