Limas are best in this hearty dish, but if your family thinks they don't like limas, you can use a can of kidney beans instead.

Ingredients

• 6 thick boneless pork chops
• 1 onion, minced
• 3 carrots, chopped
• 1 clove garlic, minced

• One 28-ounce can tomatoes, with juice
• 2 tbsp. brown sugar
• 1/4 tsp pepper
• One 16-ounce bag frozen lima beans

Instructions

1. Spray a large skillet with nonstick spray. Brown the pork chops on both sides and remove to a platter as they are done. Add the onion to the pan and cook about 5 minutes, until it is soft. Add the carrots and garlic and cook 3 minutes more. Add the tomatoes, sugar and pepper.

2. Return the pork chops to the pan. Bring the mixture to a boil, reduce to a simmer, cover and cook about 20 minutes. Add the beans and simmer, uncovered, another half hour or until the pork chops are no longer pink in the center. Makes 6 servings.

You might also like:

Find more about:

• Carrots |
• Entrees |
• Lima Beans |
• Onions |
• Pork Chops |
• Tomatoes General

Related Categories:

• Pork Dinners