Beans-n-Chops

It only takes five ingredients to make my Hubby exclaim, "Whoa, Mother!" 

This is the kind of recipe whose components are easily kept on hand, so you can rely on it in a pinch...as long as your pork chops aren't frozen solid in your freezer! 

My kiddo had no school today.  After a half-day of water park fun and a little computer work, I squeezed in supper prep before an afternoon walk and a leisurely teatime at a friend's house!  Five ingredients, and five minutes of your time. Seriously. 

My good friend Suzanne was the inspiration for this dish years ago, when she had to slow cook her supper awaiting the late return of her hard-working hubby.  Check out her special topping down below.

Beans-n-Chops, a hearty and filling cowboy kind of dish.  Serve it up with a scoop of coleslaw and a cornbread muffin - or with corn-on-the-cob come summer.

 

Beans-n-Chops

by Suzanne Shepherd

1.  Combine in a large casserole dish:

• 2 cans of Bush's Baked Beans, very slightly drained of excess liquid
• 1/2 Cup Brown Sugar
• 1/2 Cup Ketchup
• 1 Tbs. Worcestershire Sauce

2.  Dip 1" thick butterflied, center-cut pork chops into the beans, coating with the sauce and pushing down partway into the beans.  Use the amount of meat you need to feed your family (and an appropriately sized baking dish).  I used three nice thick ones, fresh from the butcher.

3.  Suzanne's topping:  Cover the chops with slices of onion.  Drizzle with more ketchup and sprinkle with brown sugar.

3.  Cover and bake for 2 1/2 to 2 3/4 hours at 275 degrees, until the pork is cooked through and fork-tender.



Tip:  If you're pressed for time, you can experiment with shorter times at higher temperatures.  Or try it in your crock pot, on LOW all day.  If you choose to use thinly cut pork chops, try cooking for an hour at 325 degrees.


Warning:  May cause gassy response in adult males.  Plan to send him to the sofa if necessary!