Pork and Beans

  • Author: La Cuisiniere
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Stove Top
  • Cuisine: Home Style


Picture this…Thick pork chops in a tangy sauce. Pinto beans seasoned with smoked bacon and onions.



  • Two thick boneless pork chops, dried on paper towels.
  • 4 slices of thick cut Applewood smoked bacon, cut into strips
  • 1 medium yellow onion, sliced
  • Two 14 oz.cans of organic Pinto beans, drained
  • 3/4 cup Heinz® organic tomato ketchup
  • 2 to 3 tablespoons prepared Dijon mustard
  • 1 tablespoon Gourmet Garden® garlic paste
  • 1/3 cup molasses
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon rubbed sage
  • 1 teaspoons chicken base
  • 1/2 cup of water
  • salt and freshly cracked pepper, to taste


  1. At a medium setting, pre-heat a cast iron dutch oven.
  2. Add the sliced bacon. Fry until some of the fat is rendered.
  3. Add the onions, season with cracked pepper and some salt. Fry onions and bacon until crisp and brown but not burned.
  4. Remove most of fat.
  5. Push then onions and bacon to the edges of the pan making room in the middle to add the pork chops.
  6. Brown the pork chops. Turn and brown the other side.
  7. While the chops are browning, prepare the sauce. In a bowl, add the mustard, the garlic paste, tomato ketchup, chicken base, molasses, water and herbs. Mix well.
  8. Once the pork chops are browned on both sides, add the beans to the pan. Mix together with the onions and bacon to distribute evenly.
  9. Pour the sauce over the beans and mix well.
  10. Taste and adjust seasonings.
  11. Simmer over low heat for a little more than 1 hour. The sauce will thicken.


  • I avoid cooking with ketchup. But Heinz® organic may change that. Keep a bottle of the organic ketchup handy for cooking purposes. It is not nearly as sweet as the regular ketchup and works wonders in recipes for barbecue sauces, meatloaf or meatballs.


  • Serving Size: 2
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