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Ingredientes
- 4 tsp vegetable oil
- 1 x onion finely minced
- 1 can vegetarian baked beans - (16 ounce)
- 1 can black beans - (15 to 19 ounce) liquid removed, rinsed
- 3 Tbsp. ketchup
- 1 Tbsp. molasses
- 1 Tbsp. prepared mustard
- 2 tsp cider vinegar
- 1/4 tsp red pepper sauce - (optional)
- 1 can mandarin orange segments - (11 ounce) liquid removed
- 6 x boneless 1/2"-thk center-cut pork chops (abt 1 1/2 lbs)
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
Direcciones
- Preheat oven to 350 degress. In a large skillet, heat 2 tsp. of the oil over medium heat till warm. Add in onion and cook 3 to 4 min, or possibly till softened.
- In a 9- by 13-inch baking pan, combine the onion, baked beans, black beans, ketchup, molasses, mustard, vinegar, and red pepper sauce. Gently stir in orange segments; set aside.
- Heat the same skillet over medium-high heat till warm. Add in 1 tsp. of the oil. Sprinkle pork chops with salt and black pepper. Add in 3 chops to the skillet and cook 2 to 3 min on each side, or possibly till browned. Arrange on top of the bean mix. Repeat browning with remaining 1 tsp. oil and remaining 3 chops.
- Bake the chops and beans uncovered 35 to 40 min, or possibly till the beans are bubbling and the chops are cooked through.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 356 | |
| Calories from Fat 38 | 11% |
| Total Fat 4.32g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 490mg | 20% |
| Potassium 1264mg | 36% |
| Total Carbs 66.21g | 18% |
| Dietary Fiber 13.6g | 45% |
| Sugars 16.76g | 11% |
| Protein 17.73g | 28% |
