Pork with Baked Bean Succotash

Serves 6

Kimberly O'Neill

ingredients

1 (16-oz) can baked beans with maple-cured bacon, drained, with 1/4 c of the sauce reserved
1 (11-oz) can yellow and white corn kernels, drained
3 scallions, thinly sliced
1 tbsp apple-cider vinegar
1 tsp ground coriander
6 (1/4-lb) boneless pork loin chops, trimmed

1
1. To make the succotash, combine the baked beans, corn, and scallions in a small saucepan. Cook, covered, over low heat, stirring occasionally, until heated through, about 8 minutes. Set aside and keep warm.
2
2. Meanwhile, combine the vinegar, coriander, and the reserved bean sauce in a small bowl.
3
3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pork chops and cook until golden brown on one side, 4-5 minutes. Turn and cook, brushing with the vinegar sauce mixture, until an instant-read thermometer inserted into the side of each chop registers 160°F, 4-5 minutes longers. Serve with the succotash.

Source: Weight Watchers