PORK CHOPS AND BAKED BEANS
Steps:
- Pour the can of pork and beans into a 7x11 or 9x13 inch pan.
- Arrange pork chops over beans
- Sprinkle with salt and pepper.
- Spread mustard evenly over chops.
- In a bowl mix together brown sugar and ketchup; pour over pork chops.
- Bake at 325 degrees for 45 mins to 1 hour or until pork chops reach an internal temperature of 145 degrees.
PORK CHOPS WITH RICE AND BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
- Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
- Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
- Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
Nutrition Facts : Calories 678, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 120 milligrams, Sodium 364 milligrams, Carbohydrate 64 grams, Fiber 8 grams, Protein 47 grams
PORK CHOPS AND BEANS
This hearty combination of tender pork chops and two kinds of beans makes a satisfying supper from the slow cooker in summer or winter," assures Dorothy Pritchett of Wills Point, Texas.
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.
Nutrition Facts : Calories 297 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
PORK CHOPS & MUSTARDY BUTTER BEANS
Serve up dinner for two with these easy pork chops, mustardy butter beans and spinach. It makes a great midweek meal and delivers three of your 5-a-day
Provided by Esther Clark
Categories Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
- Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
- Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.
Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
PORK CHOPS WITH BAKED BEANS
In Shoreview, Minnesota, Kris Wenner makes this hearty meal-in-one. She places tender pork chops on a bed of baked beans, then tops them with lemon and onion slices before baking. Use extra baked beans from the previous recipe or try the canned variety for anytime convenience.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 13-in. x 9-in. baking dish, combine the beans and tomato sauce. In a skillet, brown pork chops on both sides in oil; place over the beans. In a bowl, combine the brown sugar, ketchup and mustard; pour over chops. Top each with an onion and lemon slice. Cover and bake at 350° for 40-45 minutes or until meat juices run clear.
Nutrition Facts :
EASY OVEN BAKED BEANS AND PORK CHOPS
This is an easy but really tasty pork chop dish --- purchase the thicker size pork chops or you may use 2-3 larger pork steaks, the thinner chops tend to fall apart when baked as they bake too fast, if desired you can top with shredded cheddar cheese the last 15 minutes of baking, also chopped fresh garlic may be added also to the bean mixture -- this may also be cooked in a crockpot, just brown the chops firstly in a skillet.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Brown the chops in a frypan on both sides with salt, pepper and garlic powder (if using); set aside.
- Grease an Dutch oven or a oven-proof casserole dish (large enough to hold the ingredients).
- In a bowl mix together the pork and beans, chopped onion, chopped green pepper, BBQ sauce, ketchup, brown sugar and cayenne pepper (if using).
- Layer HALF of the bean mixture on the bottom of Dutch oven.
- Lay the pork chops on top of the bean mixture.
- Top with remaining bean mixture.
- Bake covered or uncovered for about 1 hour and 15 minutes, or until the chops are tender (if you prefer a thicker sauce then bake covered for half the time then finish baking uncovered).
- DELICIOUS.
Nutrition Facts : Calories 782.6, Fat 27.7, SaturatedFat 9.3, Cholesterol 199, Sodium 1512, Carbohydrate 68.3, Fiber 13.3, Sugar 19.7, Protein 67.6
BLACK BEANS AND PORK CHOPS
A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!
Provided by lovebeingamom
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season pork chops with pepper.
- Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
- Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 391.7 calories, Carbohydrate 21.8 g, Cholesterol 72.1 mg, Fat 18.7 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 6.3 g, Sodium 836.5 mg, Sugar 2 g
PORK CHOPS WITH WHITE BEANS
These pork chops are bathed in a chicken-broth-based sauce and given a fiber boost with the cannellini beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper. Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
- In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
- Meanwhile, generously season both sides of pork chops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.
Nutrition Facts : Calories 395 g, Fat 22 g, Fiber 4 g, Protein 26 g
SKILLET PORK CHOPS AND BEANS
This one-skillet meal of pork chops seared to golden perfection and nestled in aromatic cannellini beans is inspired by the French cassoulet.
Provided by Liz Mervosh
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Place croutons in a zip-top bag and crush with a rolling pin until coarse crumbs form.
- Heat oil in a 12-inch oven-safe skillet over medium-high. Pat pork chops dry and season with ½ teaspoon salt. Add pork to skillet; cook, undisturbed, flipping once, until lightly browned on both sides, about 3 minutes per side. Transfer to a plate.
- Add onion and carrots to skillet. Cook over medium, stirring often, until onion softens and starts to brown, about 6 minutes. Add sage and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in beans, stock, and remaining 3/4 teaspoon salt
- Nestle pork chops in bean mixture. Bake until a thermometer inserted in thickest portion of pork chops registers 145°F, 8 to 12 minutes. Sprinkle crouton crumbs around pork chops.
Nutrition Facts : Calories 497 kcal, Carbohydrate 39 g, Cholesterol 101 mg, Fiber 10 g, Protein 44 g, SaturatedFat 4 g, Sugar 6 g, Fat 18 g, UnsaturatedFat 0 g
FRIED PORK CHOPS WITH BUTTERED BEANS
Steps:
- In a heavy-bottomed skillet heat the canola oil over medium-high heat.
- In a shallow baking dish or pie plate combine the flour with cornmeal, bread crumbs, Italian seasoning, garlic powder, paprika, cayenne, salt and pepper, to taste. Put the pork chops into the flour mixture coating completely and shaking off excess. Fry in hot oil until golden brown on both sides and cooked through, about 3 to 4 minutes on each side. Remove the chops from oil and drain on a sheet pan lined with a brown paper bag. Reserve 2 chops for Round 2 Pork Parmesan recipe.
- In a large skillet, melt 2 tablespoons of butter, then add diced ham and saute until lightly browned. Add the onions, and remaining 2 tablespoons butter, salt and pepper, to taste and saute until translucent. Add the butter beans and saute for 5 minutes. Reserve 2 cups of the sauteed beans and onions for Round 2 Bean Dip recipe. Arrange the chops on serving plates and serve with the beans alongside.
AWESOME BBQ PORK CHOPS AND BEANS
Make and share this Awesome BBQ Pork Chops and Beans recipe from Food.com.
Provided by myslys
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Spray a large glass dish with oil spray to prevent sticking.
- In the bottom of the dish, mix together pork and beans, brown sugar, and BBQ sauce.
- Place pork chops on top of the pork and bean mixture.
- Sprinkle brownsugar on all chops making sure to cover entire chop.
- Pour mustard and ketchup over top of chops making sure to cover entire chops.
- Bake for 30-45 minutes.
Nutrition Facts : Calories 690, Fat 21.7, SaturatedFat 7.1, Cholesterol 150.6, Sodium 1509.2, Carbohydrate 74.2, Fiber 11.2, Sugar 31.8, Protein 52
HOT HONEY PORK CHOPS WITH ESCAROLE AND WHITE BEANS
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Provided by Anna Stockwell
Categories Pork Chop Pork Garlic Honey Vinegar Bean Escarole Dinner One-Pot Meal Quick & Easy Wheat/Gluten-Free Dairy Free 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in a large skillet over high. Season pork chops on both sides with 1 1/2 tsp. salt. Cook pork until underside is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into thickest part registers 135°F, 6-8 minutes total.
- Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 Tbsp. fat from skillet. Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute. Add honey, red pepper flakes, and 1 Tbsp. vinegar and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.
- Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides. Transfer to plates or a platter. Add beans, black pepper, and remaining 2 Tbsp. oil, 1 Tbsp. plus 1 tsp. vinegar, and 1 tsp. salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.
- Place escarole in a large bowl. Pour hot beans and sauce over escarole and toss to coat thoroughly and wilt escarole slightly. Serve alongside pork.
THE BEST BARBECUE BAKED BEANS
It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.
Provided by Chef John
Categories Baked Beans
Time 11h20m
Yield 12
Number Of Ingredients 19
Steps:
- Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
- Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
- While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
- Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg
LAMB CHOPS WITH BEANS, CORN AND ZUCCHINI
Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly in extra-virgin olive oil. A delightful accompaniment is a seasonal vegetable stew of fresh green beans, corn and summer squash. For the best marriage of flavors, cook the vegetables until rather soft. The chops get no sauce; the vegetables are finished with a little gremolata, in this case a mixture of parsley, scallions and lemon zest.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Generously season lamb chops with salt and pepper, garlic, rosemary and sage. Let marinate for at least 1 hour.
- In a large skillet over medium heat, gently pan-fry the chops in 1/4-inch olive oil, about 5 minutes per side, until lightly browned. For medium-rare, cook just until rising juices are visible on the surface of chops; for medium, cook for 2 minutes more. Remove chops and let rest on a warm platter.
- Meanwhile, add 2 tablespoons olive oil to a Dutch oven over medium heat. Add onions and cook, stirring, until translucent, 5 to 8 minutes. Add zucchini and squash, and cook, covered, stirring occasionally until soft, 8 to 10 minutes. Season lightly with salt. (This may be done up to several hours in advance.)
- To finish, raise heat to high. Add corn and beans and stir. Season with salt and pepper. Add about 1/2 cup water, cover, and cook for 5 minutes, until the mixture is soft and juicy. Taste and adjust seasoning. Sprinkle with the scallions, parsley and lemon zest.
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