Jeanette MacDonald’s Baked Beans With Pork Chops, Canada
Recipe: #21086
September 26, 2015
Categories: Casseroles, Beans, Chops, New England, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Fresh Tomatoes, more
"it just says pork chops just use the ones you have"
Original is 4 servings
Ingredients
- BEAN MIX
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- TOPPING
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Nutritional
- Serving Size: 1 (662.8 g)
- Calories 755
- Total Fat - 21.6 g
- Saturated Fat - 7 g
- Cholesterol - 156.5 mg
- Sodium - 957.2 mg
- Total Carbohydrate - 96.4 g
- Dietary Fiber - 5.7 g
- Sugars - 49.7 g
- Protein - 55.1 g
- Calcium - 182.3 mg
- Iron - 5.3 mg
- Vitamin C - 58 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Pour a layer of mixed cooked beans into a pot (most effective if an old-fashioned bean pot is used). Slice tomatoes over beans, season with salt, pepper, a sprinkle of brown sugar – drop pork chops on top of it all.
Step 2
Bake covered for 1 1/2 hours –in a hot oven at 425 degrees, then bake without cover for 1/4 hour until chops are brown. (Make sure the pork chops are well cooked).
Tips
- Bean pot
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