Lima Beans and Pork Chops
Recipe courtesy of Persis Fuller and Amy Bess Miller
Level: Easy
Yield: 6 servings
Total: 35 min
Prep: 5 min
Cook: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 658
Total Fat: 32 g
Saturated Fat: 13 g
Carbohydrates: 41 g
Dietary Fiber: 5 g
Sugar: 5 g
Protein: 50 g
Cholesterol: 167 mg
Sodium: 855 mg
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
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Instructions
- Preheat the oven to 350 degrees F.
- Simmer lima beans in salted water until nearly tender, then set aside 1/2 cup of the cooking liquid. Transfer the beans to a large, shallow baking dish along with the reserved liquid. Add the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Stir thoroughly to combine.
- Melt the butter in a large skillet over medium-high heat. Place the pork chops in the skillet and cook, flipping once, until nicely browned on both sides. Remove the chops and place them on top of the bean mixture.
- Combine the toasted bread crumbs with the sour cream. Spread this mixture evenly over the pork chops. Cover the dish and bake for 8 minutes. Remove the cover and continue baking until the topping is lightly golden, about 8 minutes more.
- Arrange the pork chops over the lima beans on a serving platter and sprinkle with additional parsley. Serve warm.
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