Pork and Lima Skillet
Pork and Lima Skillet is a one-pan supper of browned loin chops resting on a bed of baby lima beans in a quick gravy. The sauce is built right in the pan from the chop drippings, a little flour, gravy granules and a pinch of basil, so nothing browned is wasted. The limas soak up the pan sauce while the chops finish gently under a lid. It feeds five or six.
Instructions
Cook the frozen lima beans following the package directions, leaving the salt out of the cooking water. Drain them well and set them aside.
Brown the pork chops in a skillet over medium heat. Lift the chops out onto a plate, then pour off all the drippings except for about 1 tablespoon.
Stir the gravy base into the drippings left in the skillet. Blend in the flour and the crushed basil until no dry patches remain.
Pour in the water and cook over medium heat, stirring, until the sauce thickens and starts to bubble.
Add the drained lima beans and stir until they are coated with the sauce.
Set the browned chops on top of the beans. Cover the skillet and cook over low heat for about 5 minutes, until everything is heated through.
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