Ingredients
4 pork loin chops (1/2 inch thick)1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil2 medium onions, chopped2 garlic cloves, minced1/4 cup chili sauce1-1/2 teaspoons brown sugar1 teaspoon prepared mustard1 can (16 ounces) kidney beans, rinsed and drained1-3/4 cups frozen lima beans, thawed
Preparation
Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops.
Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.
