| |
| INGREDIENTS |
| Beans – |
|
| 1 |
large onion, diced |
| ½ c |
diced red bell pepper |
| 2 |
cloves garlic, minced |
| 2 tsp |
olive oil |
| ½ tsp |
dried thyme |
| 2 (15 oz) |
cans salt-free pinto beans, rinsed and drained |
| 1 c |
diced tomatoes in juice |
| ¼ c |
low-sodium bbq sauce |
| 2 tsp |
Franks hot sauce |
| Chops - |
|
| 4 (6 oz) |
bone-in pork chops, trimmed |
| ½ tsp |
dried thyme |
| ½ tsp |
ground black pepper |
|
|
|
| RECIPE |
- For the beans: In a large nonstick skillet, combine the onion, bell pepper, garlic, oil, and thyme. Cook over medium heat, stirring often, until tender, about 6 minutes. Stir in the beans, tomatoes, barbecue sauce, and hot sauce. Bring to a simmer. Reduce the heat to low; cover
and cook, stirring occasionally, until the flavors have blended, 10 minutes. Remove from the heat and keep warm.
- Preheat grill or broiler.
- For the chops:
Sprinkle the chops with the thyme and black pepper. Grill or broil, turning once, for 8 to 10 minutes, or until a thermometer inserted in the center reaches 155°F and the juices run clear. Serve the chops with the beans.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 chop, 1 cup beans
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
333 |
|
| Total Fat |
7 |
g |
|
| Saturated Fat |
2 |
g |
|
|
|
| Sodium |
445 mg |
|
| Total Carbohydrates |
35 g |
|
| Fiber |
9 g |
|
| Protein |
30 g |
|
|
|
