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
- At a medium setting, pre-heat a cast iron dutch oven.
- Add the sliced bacon. Fry until some of the fat is rendered.
- Add the onions, season with cracked pepper and some salt. Fry onions and bacon until crisp and brown but not burned.
- Remove most of fat.
- Push then onions and bacon to the edges of the pan making room in the middle to add the pork chops.
- Brown the pork chops. Turn and brown the other side.
- 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.
- 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.
- Pour the sauce over the beans and mix well.
- Taste and adjust seasonings.
- 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