Best 6 Pork And Beans Skillet Supper Recipes
Welcome to the world of culinary delights, where flavors dance and aromas ignite the senses! Today, we embark on a flavorful journey to discover the ultimate recipe for a delectable "Pork and Beans Skillet Supper." This hearty and comforting dish is a symphony of savory flavors, combining tender pork, succulent beans, and an array of aromatic spices. Whether you're a seasoned chef or just starting your culinary adventures, this article will guide you through the process of creating a mouthwatering skillet supper that will tantalize your taste buds and satisfy your cravings.
Here are our top 6 tried and tested recipes!
QUICK SKILLET KIELBASA PORK AND BEANS
Swap kielbasa into pork and beans, and top it with hot dog bun croutons and pickle relish.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the broiler to high with a rack set 2-inches from the heat source.
- Heat the oil in a large skillet over medium-high heat. Add half of the kielbasa rounds, cut-side down, and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer to a paper-towel-lined plate. Cook the remaining rounds until both sides are browned. Add to the plate. Reduce the heat to medium, add the onion, and cook, stirring, until soft and slightly browned, about 5 minutes.
- Add the tomato paste, brown sugar, vinegar, and chipotle to the onion. Pour half a can of beans (including the bean liquid) into the skillet and mash with a fork until creamy. Then add the rest of the beans (including the bean liquid), the cooked kielbasa, 1/2 cup water, 1 teaspoon salt, and a few grinds of pepper. Simmer until thick and creamy, about 20 minutes.
- Toss the hot dog bun cubes with the melted butter on a baking sheet and sprinkle with salt and pepper. Broil until toasted and browned, flipping occasionally, about 2 minutes.
- Divide the kielbasa and beans among 4 bowls. Top evenly with the hot dog bun croutons and pickle relish.
BEST PORK 'N BEANS AND HAMBURGER CASSEROLE
Adapted from an old Campbell's Pork 'N Beans recipe that was on the back of the can label. Since I couldn't find it, I found a different recipe that sounded similar and then tweeked it a bit. It makes a lot so you could easily reduce it half for an evening meal.
Provided by Sharon the Rocket
Categories One Dish Meal
Time 45m
Yield 2 casserole dishes, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef in large skillet with diced onion and green pepper.
- Drain beef mixture and put into large dutch oven or large pot.
- Add all other in gredients and gently stir until everything is mixed together well.
- Cover and simmer over low heat for 1/2 hour.
- Serve warmed. Leftovers should be stored in covered container in refrigerator.
Nutrition Facts : Calories 516.5, Fat 25.9, SaturatedFat 9.4, Cholesterol 94.4, Sodium 1536.5, Carbohydrate 39.3, Fiber 9.8, Sugar 3.5, Protein 33.7
PORK AND BEANS SKILLET SUPPER
Steps:
- Preparation Time: Approximately 3 minutes Cook Time: Approximately 15 minutes Preparation: Season the pork chops on both sides with sugar and salt and pepper to taste; set aside. Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side. Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar and thyme, if desired. Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155°F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160°F. When the chops are done remove them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes until lightly thickened, stirring often. Spoon the beans around the chops and serve.
SAVORY PORK SUPPER
Fresh green beans and mushrooms are coated with a creamy rosemary-seasoned sauce, then served over pork chops and fettuccine in this skillet meal shared by Stephanie Moon, of Boise, Idaho. It cooks quickly on the stovetop, so it's a nice family supper for busy weeknights.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown pork chops in oil and butter on each side; drain. Remove and keep warm. In the same skillet, saute the mushrooms, beans and rosemary for 2-3 minutes or until vegetables are tender. Stir in the soup, water and pepper; bring to a boil. , Top with pork chops. Reduce heat; cover and simmer for 10-15 minutes until pork juices run clear, stirring occasionally. Meanwhile, cook fettuccine according to package directions; drain. Serve with pork chops and top with sauce.
Nutrition Facts : Calories 402 calories, Fat 16g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 594mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
PORK AND BEANS SKILLET SUPPER
Not only is this one-pot dinner fast and easy, it includes ten minutes of unattended simmering time for setting the table, supervising homework, or taking care of other tasks. The chops cook right along with baked beans and corn, and because these vegetables are canned (and therefore already cooked), as soon as the chops are done dinner is served. The recipe also uses a great time-saving technique for browning meat. The trick is that the pork chops are sprinkled with a little brown sugar. Since brown sugar caramelizes easily, it makes the chops brown in record time.
Provided by Allrecipes Member
Time 18m
Yield 6
Number Of Ingredients 9
Steps:
- Season the pork chops on both sides with brown sugar, and salt and pepper to taste; set aside.
- Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side.
- Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar, and thyme, if desired. Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155 degrees F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160 degrees F.
- When the chops are done move them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes, until lightly thickened, stirring often. Spoon the beans around the chops and serve.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 25 g, Cholesterol 70.2 mg, Fat 11.4 g, Fiber 3.6 g, Protein 31.8 g, SaturatedFat 4.1 g, Sodium 379.2 mg, Sugar 10.3 g
PORK AND BEANS SKILLET SUPPER
Not only is this one-pot dinner fast and easy, it includes 10 minutes of unattended simmering time for setting the table, supervising homework or taking care of other tasks. The chops cook right along with the baked beans and corn, and because these vegetables are canned (and therefore already cooked), as soon as the chops are done, dinner is served. This recipe also uses a great time-saving technique for browning meat. The trick is that the pork chops are sprinkled with a little brown sugar. Since brown sugar caramelizes easily, it makes the chops brown in record time. Nutritional Information Per Serving: Calories 270; Total fat 10g; Saturated fat 3g; Cholesterol 45mg; Sodium 690mg; Carbohydrate 2g; Fiber 4g; Protein 21g; Vitamin A 0%DV*; Vitamin C 8%DV; Calcium 4%DV; Iron 10%DV *Daily Value Mealtime.org
Provided by cannedfood
Categories Beans
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season the pork chops on both sides with sugar and salt and pepper to taste; set aside.
- Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side.
- Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar and thyme, if desired.
- Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155°F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160°F.
- When the chops are done remove them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes until lightly thickened, stirring often. Spoon the beans around the chops and serve.
Nutrition Facts : Calories 246.6, Fat 5.7, SaturatedFat 1.7, Cholesterol 54, Sodium 415.7, Carbohydrate 25.8, Fiber 3.7, Sugar 10.1, Protein 25.3
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh pork and beans, and use a flavorful broth.
- Don't overcook the pork. Pork can become tough if it's cooked for too long. Cook it until it's just cooked through, about 10 minutes.
- Add vegetables to the skillet for a more well-rounded meal. Some good options include diced bell peppers, onions, or corn.
- Serve the skillet supper with your favorite sides. Mashed potatoes, rice, or cornbread are all great options.
Conclusion:
Pork and beans skillet supper is a quick and easy meal that's perfect for a busy weeknight. It's also a budget-friendly meal that can be made with pantry staples. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.
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