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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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!! 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.
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