CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS
Rita Henry, Morris
Featured Pinch Tips Video
- bone in, pork loin chops, 1/2" thick
- onion, yellow, medium
- 16 oz
- frozen, baby lima beans, thawed
- 1-2 Tbsp
- olive oil
- salt and pepper
- 3 c
- hot water
- 1 Tbsp
- all purpose flour, dissolved in 1/4 c. cool water
- servings, cooked rice
1Cut a slight slit on the curved sides of the pork chops, for them not to curl up while browning them.Season the pork chops on both sides with salt and pepper. Add olive oil, just to cover the bottom of a large skillet. Heat oil on high, fit the four pork chops flat in the skillet. Brown the chops on both sides, as much as you can, on high heat, but not burnt. Transfer the chops from the skillet and place them in the bottom of the crock-pot.
2Add the chopped onions to the skillet and sauté until softened, about a minute. Add 2 cups of hot water to the skillet and the baby lima beans. Stir to scrap up all the tasty bits, from the browned pork chops. Transfer ingredients from the skillet to the crock-pot, on top of the pork chops. DO NOT stir. Cover and DO NOT uncover, unless to add more hot water to cover the top of the beans.
3Cook on high for 2 hours. Check the beans by taste, to see if they are tender and the pork chops at the bottom should be tender, also. Don't let the water get below your beans.
4Measure one tablespoon of flour, add the 1/4 cup of cool water. Stir to dissolve, without lumps. Add slowly to the crock-pot and stir gently, to thicken for a sauce texture. Taste sauce for seasoning and add some Tony Cachere's seasoning or whatever seasoning to your taste (celery salt).
5Serve over, a serving of cooked rice.