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.
Servings: 4
Equipment
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.
Video
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
