Beth's Pork Chops and Baked Beans


Beth's Pork Chops and Baked Beans

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Recipe Data


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    Servings and Ingredients

    Serves 12
    2 (31 oz each) cans Hy-Vee pork and beans, undrained
    3 tbsp. Hy-Vee ketchup
    2 tbsp. molasses
    2 tbsp. Hy-Vee brown sugar
    1 tbsp. Hy-Vee yellow mustard
    1 tsp. Liquid Smoke, optional
    6 thick-cut boneless pork chops (about 2 1/2 pounds)
    ¼ c. chopped onion


    1. Combine beans, ketchup, molasses, brown sugar, mustard and Liquid Smoke in a large bowl. Pour into a 13-by-9-inch baking dish.
    2. Brown pork chops, in batches if necessary, in a large non-stick skillet over medium heat. Place chops in casserole dish on top of beans; they will sink into the beans.
    3. Reduce heat to medium-low and saute onions for 2 minutes or until lightly browned. Scatter on top of pork chops.
    4. Cover and bake at 300 degrees for 1 hour. Remove the foil and continue baking for an additional 20 minutes or until pork chops reach an internal temperature of 145 degrees. Let stand about 5 minutes before serving.
    5. Serve with mashed potatoes, cooked corn and applesauce for dessert.

    Nutrition facts


    600 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 110mg
    • Sodium: 1330mg
    • Total Carbohydrates: 66g
    • Protein: 49g

    Daily Values

    Vitamin A 2%
    Vitamin C 2%
    Iron 25%
    Calcium 20%