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Prep 15min
Total20min
Servings4
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Ingredients
1
cup barbecue sauce
2
tablespoons white vinegar
2
tablespoons packed brown sugar
1
can (15 oz) navy beans, drained
2
tablespoons canola or vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
4
boneless center-cut pork chops, about 1/2 inch thick (about 1 1/2 lb)
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Steps
1
In medium bowl, mix barbecue sauce, vinegar, brown sugar and beans; set aside.
2
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.
3
Reduce heat to medium. Stir in bean mixture. Cook 3 to 5 minutes or until pork is no longer pink in center.
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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.
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