PORK AND LIMA SKILLET

By rmille6277

Sherry Riggs Bower

Ingredients

• 2 (10 ounce) packages frozen baby limas
• 5 or 6 smoked pork loin chops
• 1 teaspoon chicken-flavored gravy base
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried basil, crushed
• 3/4 cup water

Preparation

Step 1

Cook limas according to package directions, omitting salt in cooking water; drain. In skillet, brown chops over medium heat. Remove chops from skillet. Pour off all but 1 tablespoon drippings.
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Add gravy base to skillet. Blend in flour and basil. Add 3/4 cup water; cook and stir over medium heat till thickened and bubbly. Add limas to skillet, stirring to coat with sauce. Arrange chops over limas. Cover and cook over low heat about 5 minutes, or till heated through. Serves 5 or 6.