4 pork loin chops- 1/2 inch thick
1/4 lb. kielbasa, sliced
3 medium carrots, sliced
1 medium onion, chopped
1 clove garlic, minced
1 10 oz can beef broth
1 bay leaf
1/2 t dried thyme
1 19 oz can white kidney beans- drained
2 T flour
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Heat small amount of oil in large fry pan on medium-high heat. Add chops; cook until browned on both sides. Move to side of pan. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.
Add broth, bay leaf and thyme; cover. Bring to a boil. Reduce heat to medium-low; simmer 25 min. or until meat is tender. Stir in beans.
Mix flour with 2 T. water in small bowl. Add to ingredients in fry pan; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.
1/4 lb. kielbasa, sliced
3 medium carrots, sliced
1 medium onion, chopped
1 clove garlic, minced
1 10 oz can beef broth
1 bay leaf
1/2 t dried thyme
1 19 oz can white kidney beans- drained
2 T flour
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Heat small amount of oil in large fry pan on medium-high heat. Add chops; cook until browned on both sides. Move to side of pan. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.
Add broth, bay leaf and thyme; cover. Bring to a boil. Reduce heat to medium-low; simmer 25 min. or until meat is tender. Stir in beans.
Mix flour with 2 T. water in small bowl. Add to ingredients in fry pan; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.
