- 4 (1/2-inch thick) pork loin chops
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1/4 cup chili sauce
- 1 1/2 teaspoons brown sugar
- 1 teaspoon prepared mustard
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can lima beans, drained and rinsed
- Sprinkle pork chops with salt if desired and pepper. In a skillet, brown chops in oil; transfer chops to a slow cooker. Reserve 1 tablespoon drippings in the skillet; saute onions and garlic until tender. Stir in chili sauce, brown sugar and mustard. Pour over chops. Cover and cook on low for 7-8 hours. Stir in beans. Cover and cook 1 to 1-1/2 hours longer or until meat juices run clear and beans are heated through.