Lima Beans and Pork Chops

  • Yield : 6 servings
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m
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  • 2 cups fresh green lima beans
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1 teaspoon dry mustard
  • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
  • 2 teaspoons chopped fresh summer savory
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons finely chopped onion
  • 2 tablespoons unsalted butter
  • 6 (1-inch thick) pork chops
  • 2 cups fine bread crumbs, toasted
  • 1 cup sour cream


Step 1

Preheat the oven to 350 degrees F.

Step 2

Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well.

Step 3

Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans.

Step 4

Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.

Step 5

Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve.

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