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Grilled Pork Chops With Stewed Pinto Beans


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1 large onion, chopped

1/2 cup chopped green bell pepper

2 cloves garlic, minced

2 teaspoons olive oil

1/2 teaspoon dried thyme

2 cans (15-16 ounces each) salt-free pinto beans, rinsed and drained

1 cup diced canned tomatoes in juice

1/4 cup barbecue sauce

2 teaspoons louisiana-style hot sauce (franks, not tabasco)


4 bone-in pork chops (6 ounces each), trimmed

1/2 teaspoon ground black pepper

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