Nutrition Facts

Serving Size 544 g

(Approx. 4 Servings)

Amount Per Serving

Calories	700	Calories From Fat	200

% Daily Value*

Total Fat 23 g	35%

Saturated Fat 4 g	20%

Trans Fat 0.0 g

Cholesterol 125 mg	42%

Sodium 1570 mg	23%

Total Carbohydrate 69 g	23%

Dietary Fiber 7 g	28%

Sugars 30 g

Protein	49 g

Vitamin A 0%	•	Iron 10%

Vitamin C 2%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pork Chops and Borracho Beans

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

4 H-E-B Natural Boneless Pork Loin Chops

4 Tbsp flour

4 Tbsp oil

1/2 cup(s) H-E-B Diced White Onion

31 Oz H-E-B Borracho Beans Made with Shiner Bock, drained

1 1/2 cup(s) H-E-B Select Ingredients Specialty Series Kansas City Style Barbeque Sauce

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Instructions

Season pork chops with 1 teaspoon of salt and pepper then dust with flour.

Heat a large skillet over medium-high heat and add oil. Shake off excess flour from pork and lay in pan. Cook 2 minutes per side until well browned on each side. Add diced onions and cook for an additional 2 minutes.

Remove pork chops from pan. Turn heat to low and add beans and barbeque sauce and stir to combine. Place pork chops back into pan and turn to coat with sauce. Cook for 8 minutes turning occasionally, until internal temperature reaches 150ºF.

Chef's Note: Substitute beans for charro or spicy charro beans if desired.