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| Sweet and Sour Beans with Pork |  |
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Prep time: 10 minutes
Cooking time: 15 minutes
Nutritional Information
Per Serving: 371 Calories, 31.9 g protein, 13.2 g fat, 30.4 g carbohydrate, 3.7 g fibre, 402 mg sodium. Excellent source of
vitamin C (118% DV), and Niacin (61% DV).
| 1 ½ tsp (7 mL) | chopped fresh rosemary (or 1 tsp (5 mL) dried crumbled) |
| Pinch | EACH salt and hot pepper flakes |
| 4 pieces | centre cut boneless pork chops, ¾ inch (2 cm) thick |
| 1 tbsp (15 mL) | vegetable oil |
| 1 cup (250 mL) | EACH halved snap peas and diced sweet red pepper |
| ¼ cup (50 mL) | chicken broth |
| 1 can (14 oz/398 mL) | HEINZ® Brown Sugar and Bacon Beans |
| 4 tsp (20 mL) | rice vinegar |
| ¼ cup (50 mL) | chopped green onion |
Combine rosemary, salt, pepper and pepper flakes in small bowl; rub all over pork chops. Heat oil in large skillet over medium-high heat; pan fry chops until golden, 4 to 5 minutes per side. Add snap peas, sweet red pepper and broth, scraping up any browned bits from pan; cover and cook, stirring occasionally until softened, about 1 minute. Stir in beans and vinegar. Top with chops and any meat juices; Garnish with green onion. Makes 4 servings |
