Pork and Lima Skillet

Season the pork loin chops lightly with salt, pepper, and dried basil on both sides. Lightly dust each chop with flour, shaking off any excess.

Heat a large skillet over medium-high heat and add a small amount of oil. Once hot, add the pork loin chops and sear until browned on each side, about 3 minutes per side.

Remove the browned chops from the skillet and set aside on a plate. Do not discard the drippings remaining in the pan.

Reduce the heat to medium and sprinkle a tablespoon of flour into the skillet drippings, stirring constantly to form a light roux. Cook for about 1 minute until the flour is lightly golden.

Gradually whisk in water, scraping up any browned bits from the bottom of the pan, until a smooth, light sauce forms. Season with additional basil and salt to taste.

Add the lima beans to the skillet and stir them into the sauce. Return the pork chops to the skillet, nestling them among the beans.

Cover the skillet, reduce heat to low, and simmer until the pork chops are cooked through and the lima beans are tender. Stir occasionally to prevent sticking.

Remove from heat and let the dish rest for 2 minutes before serving directly from the skillet. Adjust seasoning if needed and serve hot.