Lima Beans and Pork Chops

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 cups bread crumbs toasted fine
• 1 teaspoon mustard dry
• 1 tablespoon flat-leaf parsley fresh plus more for garnish chopped
• 2 teaspoons thyme leaves fresh chopped
• 2 cups lima beans *soaked overnight fresh green
• 2 tablespoons onion finely chopped
• 6  pork chops 
• 2 teaspoons salt 
• 1 cup cup heavy whipping cream sour
• 2 teaspoons sugar 
• 2 teaspoons summer savory fresh chopped
• 2 tablespoons butter unsalted

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat the oven to 350 degrees F.
2. Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid.
3. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion.
4. Mix well.
5. Heat the butter in a large skillet over medium-high heat.
6. Add the chops and cook, turning once, until well browned.
7. Place the chops on top of the beans.
8. Mix bread crumbs with sour cream.
9. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.
10. Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley.
11. Serve.