Here's an updated take on a campfire favorite. Pork chops simmer alongside saucy beans.
cup barbecue sauce
tablespoons white vinegar
tablespoons packed brown sugar
can (15 oz) navy beans, drained
tablespoons canola or vegetable oil
boneless center-cut pork chops, about 1/2 inch thick (about 1 1/2 lb)
In medium bowl, mix barbecue sauce, vinegar, brown sugar and beans; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork; place in skillet. Cook about 6 minutes, turning once, until both sides are browned.
Reduce heat to medium. Stir in bean mixture. Cook 3 to 5 minutes or until pork is no longer pink in center.
Pick up a bagged, ready-to-eat salad and your favorite dressing to go with this meal.
Enjoy this dish with Corn on the Cob with Herb Butter, p. 53.
Any type of barbecue sauce can be used.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.