What a great easy dish for a quick weeknight meal. I enjoy pork chops, so I was looking forward to this dish. I feel like I could my pork the same way every time and wanted something new.
I think this dish works best with a nice thick pork chop. If your chops are too thin, they would dry out easily in the 45 minute oven time. I used chops that were a little over an inch thick and still had the bone in.
I must tell you that I absolutely despise lima beans! Something about the texture just turns me off. Same thing with peas. Just too mushy for my taste. But, I went ahead and used them as the recipe called for. Knowing that I hate them, they were tolerable. I think using fresh or frozen lima beans would be better – less mushy!
The sauce is very simple, but adds a nice flavor. Not to sweet, not too savory. I did add some sliced up zucchini to add a little green color.
Over all a good dish.
BAKED PORK CHOPS WITH MIXED BEANS
4 Large Pork Chops
Salt and Pepper to Taste
¼ Cup Minced Onion
1 Clove Garlic, Minced
1 Teaspoon Brown Sugar
½ Teaspoon Dry Mustard
1 Can Kidney Beans
1 Can Green Lima Beans
¼ Cup Ketchup
2 Tablespoons Vinegar
Trim some fat from the pork; fry in skillet. Add chops, brown on both sides then season with salt and pepper. Remove and reserve. Add Onion and garlic – sauté for 5 minutes. Add remaining ingredients and mix well. Pour into casserole dish, top with pork chops. Cover and bake at 350 degrees for 45 minutes.
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