From the large package of pork chops we bought at the store for yesterday's Pork and Lima Skillet recipe, we had some chops remaining--a good excuse for stirring up a recipe on my remaining summer "short-list" --only a few to go until I can check them all off. Then I can shelve in my "summer" recipe binder and replace it on the counter with my fall one. Apples, pumpkins, acorn squash--just around the bend!
But still in the "summer" category is this recipe for Skillet Pork Chops and Tomato Beans. The addition of fresh tomatoes (we're all out of our homegrown ones right now, but from my back porch I can see Hubby's fall tomato plants starting to look promising) plus generous helpings of onion and celery really make this recipe sing.
The original recipe called for canned pork and beans, but thinking of the sugar and sodium content of that ingredient was a turn-off. Instead I bought a can of cannellini beans (white navy beans) and rinsed them thoroughly to make them much more compliant with a sodium-reduced diet. Thank you, Splenda, for introducing a brown-sugar substitute product to make adding brown sugar less guilt-inducing. The slightly sweet taste that this added just made the recipe. We rarely eat pork chops, so to have these two skillet dishes (Pork and Lima Skillet and Skillet Pork Chops and Tomato Beans) two nights in a row was a refreshing switch for us from our usual chicken or fish, chicken or fish, chicken or fish, which can get boring.
The students are back in school, the fall decorations are out in the stores, Friday-night football is on the horizon. No question about where this year is headed. But for the last few days of August and the remaining summer recipe wish list, we'll enjoy you to the hilt.
Skillet Pork Chops and Tomato Beans
1 tablespoon olive oil
4 boneless pork chops, trimmed
3/4 cup each chopped onion and celery
1 (14-ounce) can cannellini beans, drained and rinsed thoroughly
3 teaspoons packed brown sugar (I use brown-sugar substitute)
2 medium tomatoes, chopped
Heat olive oil in skillet over medium heat for 1 minute. Cook chops 10 minutes or until browned. Set aside. Into drippings in skillet add onion and celery and cook until tender. Add tomatoes, beans, and brown sugar. Heat to a boil. Return chops to pan. Cover and cook over low heat 5-10 minutes or until done. Serves 4.