Pork Chops & Beans

Friday 7 November 2014

 Pork Chops & Beans 

This wholesome family friendly dish may not exactly win any beauty contests, but I guarantee she will come up with Miss Popularity every time.  

It's a simple dish . . .  there is nothing extraordinary here . . .  but it has wow flavours!

Pork Chops & Beans    

I don't have a lot of tasty photos to show you of this one because, in all honesty . . .  it just ain't pretty, but this is one case where you won't want to judge the book by it's cover.   

This is very family friendly and quite, quite delicious!

Pork Chops & Beans

You will also want to use a cheaper cut of pork chop, one with a bit of fat on it and some bone . . . really lean ones will dry out in the long cooking time.  The cheaper ones tend to have a lot more flavour and succulence anyways.  

In any case I do hope you will enjoy this.  We had it simply with baked potatoes . . .  thick and tasty beans with a barbeque flavoured sauce, with fork tender chops and a mealy baked potato to soak up all those lovely juices!  


Pork Chops & Beans

*Pork Chops & Beans*
Serves 4

Deliciously different.  It may not be that pretty to look at, but what it lacks in looks it more than makes up for in taste! 

4 thick pork chops, on the bone, fat side slashed at 1/2 inch intervals
salt and black pepper to taste
garlic powder
1 (400g) tins of baked beans (2 14-oz tins)
1 medium onion, peeled and finely chopped
1 green pepper, trimmed, de-seeded and chopped
165g of tomato ketchup (3/4 cup)
100g of soft light brown sugar (1/2 cup packed)
1 tsp worcestershire sauce
1 tsp dried mustard powder
2 TBS cider vinegar
pinch cayenne pepper  

Preheat the oven to 180*C350*F/ gas mark 4.   

Season the chops well on both sides with salt, black pepper and garlic powder.   Brown them well on both sides in a lightly greased skillet.

When the chops are browning, combine the remaining ingredients in a large oven proof casserole with a lid.  Lay the browned chops on top of the beans.  Cover tightly and bake in the heated oven for 40 minutes.  Uncover and flip the chops over.   Bake for an additional 15 to 20 minutes.  The chops should be very tender and lightly glazed and the beans nicely thickened.


  1. Looks good Marie. Confession: I hardly ever buy pork chops because mine come out so dry. It's the worst thing I have made. But I'm sure if I follow your directions, they won't be like shoe leather. ;-) xoxo

  2. The thing with most meats Valerie, fat is not the enemy. Fat is what helps to keep them moist and you can always trim it off once the meat is cooked. Loin chops are chops that you need to cook quickly and just until they are barely pink in the middle. It's not like when our moms were cooking. We don't need to cook them to death anymore. Fattier chops, and chops with the bone attached are always tastier and moister. At least that is what I have found. Love you! xoxoxo

  3. Mmmmmmmmmmmmm....I am definitely going to make this dish...We love baked beans and a one dish dinner is even better..

  4. Yes, that helps. I guess I've been scared to under cook the meat. Always heard of pork having worms. Ick! Next time I will cook the chops quickly as you stated. Thanks Buddy girl! :-)

  5. I love one dish meals too Darlene! Hope you like it! xx

  6. I don't think today's pork does have works. I certainly wouldn't eat it bloody like a steak, but it's okay not to cook it to death these days! My mom's pork chops used to be as hard as hocky pucks! xx


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