Pork & Bean Bake

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!!

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 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

1. 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.
2. 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.