I don’t know about where you are, peoples, but here, it’s been HOT.
And it’s not even “officially” summer yet — that’s tomorrow. 😦
As much as I enjoy cooking, when it is hot-hot-hot, I generally try to keep meals as simple and easy as possible, and that’s when I’ll turn to some good-quality convenience products (such as tinned cooked beans and commercially made chicken stock or broth) and end up doing a bit of a Sandra Lee “semi-homemade” thing.
So the other night, I made us up an easy, lovely meal of Skillet BBQ Pork Chops with Beans. The recipe was printed on a tin of Ranch Style Pinto Beans.
This meal is yummy year ’round — hearty enough to be comforting in the fall or winter, but because it’s a stove-top meal, it doesn’t heat up your kitchen. In the cooler weather, I often round out the meal with some corn bread and some kind of veg (in addition to the beans and onion). Some folks like to serve it over rice or with tortilla chips. When I made these the other night, I had some leftover mashed potatoes, so I made potato patties to round out the meal.
This is an incredibly easy dish: brown up some lean pork chops, then sauté some diced onion and minced garlic. Add in the beans, your favorite BBQ sauce, chicken stock or broth, slap the pork chops back on top, and simmer, stirring occasionally, ’til done and beans and their liquid are of desired consistency, anywhere from 50 to 70 or 75 minutes.
Already rich in protein and fiber, as well as antioxidants from the onion and tomato in the BBQ sauce, I healthy it up a bit more by:
- Rinsing and draining the tinned beans, thereby reducing the sodium.
- Using lean, boneless pork chops.
- Using no-sodium or reduced-sodium chicken broth or chicken stock.
- Cooking the meal in a non-stick skillet with just a small drizzle of heart-friendly and affordable canola oil (olive oil will work, also).
It makes for an utterly easy and utterly yummy meal!
Skillet BBQ Pork Chops with Beans (Serves 4 to 6)
- 4 to 6 lean pork chops (1 1/2 to 2 pounds)
- 1/2 to 1 onion, chopped
- Minced garlic to taste
- 2 cans (15 ounces each) pinto beans, with or without jalapeño, rinsed and drained
- 1 3/4 to 2 cups reduced sodium or no-salt-added chicken broth or chicken stock
- 1 cup of your favorite barbecue sauce (I like to mix together a combination of ketchup, chili sauce, Dragon Sauce, liquid smoke, Worcestershire sauce, splash of vinegar, and my favorite BBQ sauce)
- Heat a large skillet lightly sprayed with cooking spray or with a wee drizzle of oil over medium high heat. Sear pork chops on both sides. Remove from skillet to a plate.
- Sauté onion in skillet. Add in garlic. Stir in chicken broth or stock, beans, and barbecue sauce. Top with pork chops and any accumulated liquid.
- Bring to a boil, then reduce to a simmer. Cook, covered or uncovered, stirring occasionally, until chops are cooked through and beans are of desired consistency, anywhere from 50 to 75 minutes.
- Refrigerate leftovers.
It tastes as yummy as it smells! 🙂