Baked Beans and Pork Chops

4.80 from 5 votes

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Mom’s Baked Beans and Pork Chops is a very traditional 🇧🇬 Bulgarian dish, and comfort food at its finest. We usually make this dish with pork chops, ribs, or sausage but you can totally make it with skinless boneless chicken thighs or even a plant-based alternative. This is my family on a 🍽️ plate and I hope you love it.

Why You’ll Love Baked Beans and Pork Chops

When the days get cooler and you’re looking for a hearty, delicious meal, this Baked Beans and Pork Chops is IT. The pork chops are tender and juicy, and the 🫘 beans are creamy and delicate. I love the simple seasoning, but it still gives off big flavors. The 🧄 garlic and onion is just classic, and the paprika and oregano absolutely shine through. The sweetness from a bit of tomato paste is perfection. This dish is warm and comforting, and the perfect answer to “What’s for dinner?” on a cold night.

How to Prepare Baked Beans and Pork Chops

💧Soak the beans in cold water overnight and then drain out the water the next day.

🫧 Boil them in a pot on the stove for 35 minutes until al dente.

🔥 Now preheat your oven to 400F (200C).

🫒 Marinate your pork chops in a tablespoon of oil, salt and pepper.

🔪 Use a sharp knife to dice an onion, celery and carrot and mince three garlic cloves.

⏲️ To a pan over medium-high heat, add a touch more oil and sauté the pork chops for 2 minutes on each side until they get some colour.

🍷 Next, add the wine (or broth) and let it cook out.

🧑‍🍳 Remove the pork chops and place them into a baking dish.

🥕 In the hot pan, sauté the onions, celery, and carrots.

🍅 Then add the garlic, spices, tomato paste and tomato sauce and stir together.

🫘 Add the beans and water, bean water, or broth and cook for a minute.

😋 Pour everything on top of your pork chops and bake uncovered for 30-35 minutes until saucy. Enjoy.

Nonna’s Tip 🫘

You can use canned beans as well just make sure you rinse and drain them. You’ll need 6 cups total, about 3 cans of beans.

Baked Beans and Pork Chops

Variations and Substitutions for Baked Beans and Pork Chops

  1. Please note you can use canned beans as well just make sure you rinse and drain them.
  2. Instead of wine, you can also use chicken broth, vegetable broth, or even 💧 water.
  3. You can also add in some finely diced 🫑 bell peppers, zucchini, or mushrooms to this Baked Beans and Pork Chops recipe.

Similar Recipes

Best Served With

  • Serve this with a loaf of 🥖 crusty bread, such as my No Knead Peasant Bread.
  • Serve this Baked Beans and Pork Chops with a side of creamy mashed potatoes.
  • A simple green 🥗 salad is perfect with this hearty dish.

Common Questions

How do I know when the pork chops are done?

The pork chops are done when they reach an internal temperature of 145°F (63°C) and are no longer pink in the center. They should also be tender and juicy

can I use canned beans instead?

Yes, you can absolutely use canned beans in this recipe, just make sure you rinse and drain them and add vegetable broth or water.

What can I use instead of white wine?

You can substitute white wine with chicken broth, vegetable broth, or even water.

Can I add other vegetables to this Baked Beans and pork chops recipe?

Yes, you can add other vegetables such as bell peppers, zucchini, or mushrooms.

Baked Beans and Pork Chops

Baked Beans and Pork Chops

When the weather starts to cool down and you're craving a hearty, delicious meal, this Baked Beans and Pork Chops dish is perfect. The pork chops are tender and juicy, and the beans are creamy and delicate. I appreciate the simple seasoning, which packs a big flavor punch.
4.80 from 5 votes
Course: Main Course
Cuisine: Bulgarian
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

  • 4 pork chops, we used center cut as they are tender
  • 4 tablespoons avocado oil
  • 1 teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • ¼ cup white wine, or broth
  • 1 onion, finely diced
  • 1 celery, finely diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon dry oregano
  • 1 tablespoon tomato paste
  • ½ cup tomato sauce
  • 450 grams dry cannellini beans, soaked and boiled (equals 6 cups cooked)
  • 4-5 cups water or broth, enough to the level of the beans

Instructions 

  • Soak the dry beans in cold water overnight, then drain and boil for 35 minutes until al dente. Alternatively, use canned beans.
  • Preheat oven to 400F (200C). Finely chop the onion, celery and carrot and mince 3 garlic cloves.
  • Season the pork chops with a tablespoon of oil, salt and pepper. Add a touch more oil to a pan over medium-high heat. Sauté the pork chops for 2 minutes on each side until they get some colour.
  • Add the wine or broth and allow it to cook off. Remove the pork chops and place them in the baking dish.
  • In the same pan, sauté the onions, celery, and carrots.
  • Add the garlic, spices, tomato paste, and tomato sauce. Stir in the beans and either water, bean water, or broth, and cook for a minute.
  • Pour everything on top of the pork chops and bake at 400F (200C) uncovered for 30-35 minutes until saucy. Enjoy.

Nutrition

Calories: 750kcal, Carbohydrates: 77g, Protein: 57g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 90mg, Sodium: 875mg, Potassium: 2.84mg, Fiber: 20g, Sugar: 6g, Vitamin A: 3.677IU, Vitamin C: 7mg, Calcium: 338mg, Iron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

4.80 from 5 votes (4 ratings without comment)

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2 Comments

  1. 5 stars
    I made this this evening and it reminds me of the Tuscan beans I would eat growing up in Italy! It was a last minute dish tonight so I ended up doing 1 can cannelloni and 1 can kidney beans (it’s what I had)… it was still good! Can’t wait to do it again soon though the more authentic way with just the canellini beans. Thank you for reminding me of my childhood!