A quick weeknight dinner. I used dried lima beans that I had cooked previously, but you can just as easily use frozen. A note on dried beans f any kind-I HIGHLY recommend them. Yes, they take some time to prepare, but you can do it in advance and even freeze them until you are ready to use them. They are also MUCH cheaper than buying canned or frozen. You can buy dried beans for about $2.99-$3.99/pound-and that makes A LOT of beans. This is one of the ways we are saving money on our grocery bills. Buying things like lentils, beans, and rice in bulk is a huge cost savings.
Pork Chops and Lima Beans with Tomatoes
For pork chops:
4 boneless thin cut pork chops ( I bought these butterflied at the butcher counter in Whole Foods)
1 tablespoon Extra virgin olive oil
1 teaspoon sea salt
Fresh ground pepper to taste
Season pork chops with salt and pepper. Heat oil in a large skillet over medium high heat. Add pork chops. Brown 4 minutes on each side, or until cooked through. Do not overlook or chops will be dry. Remove to a platter and tent with foil.
In the meantime, make the Lima beans
For Lima Beans
1 tablespoon Extra Virginia olive oil
2 shallots, chopped
2 cloves garlic , chopped
1 1/2 cups cooked Lima beans ( white or green)
1/4 organic low sodium chicken broth
1 medium tomato , diced
2 tablespoons thinly sliced basil
In a medium skillet, Heat olive oil on medium heat. Add shallots and sauté for a few minutes until soft. Add garlic and cook for another minute. Add beans and broth. Lower heat to low, cover , and simmer for 5 minutes. Remove from heat, stir in tomatoes and basil. Check for seasonings and add more sea salt and pepper if necessary.