Recipe by Deb's Recipes
Tasty and oh-so-satisfying, this simple main dish is also versatile. It may be baked in the oven, cooked in a crockpot or large covered skillet, even made beside your summer campfire in a dutch oven. Hope you enjoy this RSC #10 creation!!
Top Review by anme
I made this twice so far. The first time I followed the recipe and it turned out decent.... a good dish don't get me wrong, but needed something more. As is its a solid 4 stars. But it needed a little spice or something extra, I couldn't put my finger on it. The second time I made this recipe I added a little sweet BBQ sauce instead of ketchup and roasted garlic and made the dish appeal a lot more to me.
- 2 lbs boneless pork loin chops (8-10 chops, cut almost 3/4-inch thick)
- vegetable oil (or use a combination of vegetable oil and bacon fat)
- salt (to taste)
- black pepper (optional)
- garlic powder (optional)
- 1 medium red onion, diced
- 1 green bell pepper, diced
- 2 (32 ounce) cans baked beans
- 1⁄2 cup catsup
- 1⁄3 cup brown sugar
- 2 tablespoons maple syrup
- 1 (8 ounce) can pineapple tidbits, drained
Directions See How It's Made
- Add a small amount of oil to fry pan and brown pork chops on both sides, seasoning them lightly with salt, pepper, and garlic powder; remove browned chops onto absorbent paper to drain; add onion and bell pepper to fry pan and sauté until just tender, scraping up any browned bits of meat and adding a bit more oil only if necessary.
- Add beans, catsup, brown sugar, maple syrup, and drained pineapple to the fry pan; bring to a simmer, stirring once or twice, for 2-3 minutes; turn mixture into a 9x13-inch baking dish then arrange pork chops over the top of the beans; cover baking dish with aluminum foil and bake at 325ºF for 30 minutes; remove foil and bake an additional 10 minutes.