Recipe courtesy of Persis Fuller
and
Amy Bess Miller
Lima Beans and Pork Chops
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 658
- Total Fat
- 32
- Saturated Fat
- 13
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 50
- Cholesterol
- 167
- Sodium
- 855
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
2 cups fresh green lima beans
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
1 teaspoon dry mustard
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh summer savory
2 teaspoons chopped fresh thyme
2 tablespoons finely chopped onion
2 tablespoons unsalted butter
6 (1-inch thick) pork chops
2 cups fine bread crumbs, toasted
1 cup sour cream
Directions
- Preheat the oven to 350 degrees F.
- Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well.
- Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans.
- Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.
- Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve.