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Breaded Pork Loin with Baked Beans and Sliced Tomatoes

Canned baked beans and tomato wedges pull together this quick and simple breaded pork chop recipe.

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Serves 4

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4 pork chops
1/4 cup flour
2 teaspoons cornmeal
1 dash coarse ground pepper
1 dash cumin
1 dash dried sage
4 teaspoons olive oil
2 cups canned baked beans
12 wedges tomato

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Directions

  1. In a plastic bag mix flour, cornmeal, pepper, cumin and sage.  Shake to blend.
  2. Pour oil into a skillet and turn on the medium-low heat.
  3. Place pork loin into plastic bag containing flour mixture.  Shake to completely coat meat.
  4. Place in hot skillet.  Cover and cook for 10 minutes.
  5. After 10 minutes uncover skillet and turn heat up to medium.  Cook for another 5 minutes and then turn chop.
  6. Heat baked beans in a saucepan over medium heat stirring occasionally.
  7. When pork loin is brown on both sides and no longer pink in the middle, serve with baked beans and tomato wedges.
Nutritional Information for Breaded Pork Loin with Baked Beans and Sliced Tomatoes
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