Pork Chops with BBQ Beans and Ranch Slaw
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $18.50
- Nutrition
- 580 cal · 44g protein
- quick
- skillet
- high-protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain beans
Pork Chops with BBQ Beans and Ranch Slaw is a weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $19 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain beans works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count boneless pork chops
- 2 cans low-sodium cannellini beans (15 oz each)
- ½ cup barbecue sauce
- 1 tsp ground cumin
- 14 oz coleslaw mix
- ⅓ cup ranch dressing
- 1 bunch green onions
- 1½ tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Slice the green onions. Toss the coleslaw mix with the ranch dressing, most of the green onions, and a pinch of salt and pepper. Chill until serving.
- Pat the pork chops dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high. Cook the chops 4-5 minutes per side until browned and 145°F inside. Move to a plate and rest 3 minutes.
- Drain and rinse the beans. Add them to the same skillet with the barbecue sauce, cumin, and 0.25 cup water from the tap. Simmer 4-5 minutes, stirring, until thick and saucy.
- Serve a chop over the BBQ beans with a pile of slaw alongside and the remaining green onions on top.
- Picky eater tip: serve the plain chop with a little slaw or a spoonful of beans on the side, sauce-free.
- Make ahead: slice the onions and mix the slaw up to a day ahead and keep it chilled. Leftover chops and beans keep 3 days in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 38 g
- Fiber
- 8 g
- Sugar
- 12 g
- Fat
- 26 g
- Saturated fat
- 8 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop