My Pork Chops & Beans

An old-school casserole that your grandma probably had a version of. Browned pork chops sit on top of beans in a tangy tomato sauce spiked with ketchup and minced onion, then bake low and slow until everything melds together.

The pork chops release their juices into the bean mixture as they bake, and the tomato sauce bubbles up around the edges, basting the meat from below. After an hour or more in the oven, the chops turn tender enough to cut with a fork and the beans absorb all that smoky, porky flavor.

Browning the chops first adds a caramelized crust that holds up during the long bake and gives the sauce more depth than raw meat dropped straight into the pan.

Pro Tips

• Use bone-in loin or shoulder chops. Boneless chops dry out during the long bake. The bone insulates the meat and keeps it juicy.
• Don’t skip the browning step. That seared surface adds flavor to the whole dish as the fond deglazes into the sauce.
• Cover the casserole with foil for the first hour, then uncover for the last 30 minutes to let the top brown and the sauce thicken.
• Check at the one-hour mark. Thinner chops may be done; thicker ones need the full 90 minutes.

Variations

• Add a tablespoon of brown sugar and a teaspoon of yellow mustard to the sauce for a sweeter, tangier glaze.
• Use smoked pork chops for a deeper, smokehouse flavor that permeates the beans.
• Stir in a diced green pepper with the onion for extra crunch and color.