Pork and lima skillet
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Butter |
| 20 | ounces | Lima beans, baby; frozen |
| 6 | Pork loin chops | |
| 1 | teaspoon | Broth, chicken; or chicken flavored gravy base |
| 1 | tablespoon | Flour, all-purpose |
| ½ | teaspoon | Basil, dried; crushed |
| ¾ | cup | Water |
| Salt | ||
| Pepper | ||
Directions
Saute onion in butter and combine with cooked limas (cooked according to directions on package). Brown meat in skillet with 2 to 3 tablespoons of onion over medium heat. Remove chops and drain off all but 1 tablespoon pork drippings.
Add gravy base to skillet. Blend flour and crushed basil; then add water. Stir into gravy base and cook until it thickens (cooking over medium heat). Salt and pepper to taste. Add limas to skillet, stirring to coat with sauce. Place chops over lima mixture. Cover and cook 5 to 10 minutes longer.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-08-94