Best Pork Chops And Beans Recipes

EASY OVEN BAKED BEANS AND PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Brown the chops in a frypan on both sides with salt, pepper and garlic powder (if using); set aside.
• Grease an Dutch oven or a oven-proof casserole dish (large enough to hold the ingredients).
• In a bowl mix together the pork and beans, chopped onion, chopped green pepper, BBQ sauce, ketchup, brown sugar and cayenne pepper (if using).
• Layer HALF of the bean mixture on the bottom of Dutch oven.
• Lay the pork chops on top of the bean mixture.
• Top with remaining bean mixture.
• Bake covered or uncovered for about 1 hour and 15 minutes, or until the chops are tender (if you prefer a thicker sauce then bake covered for half the time then finish baking uncovered).
• DELICIOUS.

BLACK BEANS AND PORK CHOPS

Steps:

• Season pork chops with pepper.
• Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
• Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
• While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
• Bring 1 to 2 inches of water to a boil in another skillet with a lid.
• Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
• Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
• Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
• Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
• Yield: 4 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Ease of preparation: easy

PORK CHOPS AND BEANS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

COLA BAKED BEANS AND PORK CHOPS - SLOW COOKER

Steps:

• 1. Add beans to slow cooker and place the pork chops on top.
• 2. Sprinkle with brown sugar. Mix cola and bbq sauce and pour over pork chops.
• 3. Cook 8 hours on Low or 4 hours on High -- preferably low setting.

CINNAMON PORK CHOPS WITH GREEN BEANS AND TOMATOES

Steps:

• Mix cinnamon, cumin, salt, and pepper together in a bowl. Sprinkle mixture over both sides of pork chops.
• Heat oil in a large pan over medium heat. Add pork chops and brown, 3 to 4 minutes per side. Transfer pork chops to a plate. Add onion and cook until translucent, about 2 minutes. Stir in garlic and cook 30 to 60 seconds. Mix in green beans and cook, stirring occasionally, another 2 minutes. Add tomatoes and chicken broth and bring mixture to a simmer, about 5 minutes.
• Return pork chops to pan, cover, and reduce heat to low. Cook until pork chops are not longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 15 to 20 minutes. Season with salt and pepper before serving.

GRILLED PORK CHOPS WITH PEACHES AND POLE BEANS

Steps:

• Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
• Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
• Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
• Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
• Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.

HOT HONEY PORK CHOPS WITH ESCAROLE AND WHITE BEANS

Steps:

• Heat 1 Tbsp. oil in a large skillet over high. Season pork chops on both sides with 1 1/2 tsp. salt. Cook pork until underside is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into thickest part registers 135°F, 6-8 minutes total.
• Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 Tbsp. fat from skillet. Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute. Add honey, red pepper flakes, and 1 Tbsp. vinegar and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.
• Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides. Transfer to plates or a platter. Add beans, black pepper, and remaining 2 Tbsp. oil, 1 Tbsp. plus 1 tsp. vinegar, and 1 tsp. salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.
• Place escarole in a large bowl. Pour hot beans and sauce over escarole and toss to coat thoroughly and wilt escarole slightly. Serve alongside pork.

CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS

Steps:

• 1. Cut a slight slit on the curved sides of the pork chops, for them not to curl up while browning them.Season the pork chops on both sides with salt and pepper. Add olive oil, just to cover the bottom of a large skillet. Heat oil on high, fit the four pork chops flat in the skillet. Brown the chops on both sides, as much as you can, on high heat, but not burnt. Transfer the chops from the skillet and place them in the bottom of the crock-pot.
• 2. Add the chopped onions to the skillet and sauté until softened, about a minute. Add 2 cups of hot water to the skillet and the baby lima beans. Stir to scrap up all the tasty bits, from the browned pork chops. Transfer ingredients from the skillet to the crock-pot, on top of the pork chops. DO NOT stir. Cover and DO NOT uncover, unless to add more hot water to cover the top of the beans.
• 3. Cook on high for 2 hours. Check the beans by taste, to see if they are tender and the pork chops at the bottom should be tender, also. Don't let the water get below your beans.
• 4. Measure one tablespoon of flour, add the 1/4 cup of cool water. Stir to dissolve, without lumps. Add slowly to the crock-pot and stir gently, to thicken for a sauce texture. Taste sauce for seasoning and add some Tony Cachere's seasoning or whatever seasoning to your taste (celery salt).
• 5. Serve over, a serving of cooked rice.

LIMA BEANS AND PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F.
• Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well.
• Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans.
• Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more.
• Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve.

PORK LOIN CHOPS, WITH MUSHROOM GRAVY, AND GREEN BEANS

Steps:

• In a medium bowl, mix together salt, pepper, cumin, and cayenne pepper.
• Coat pork loin chops with mixture.
• Heat olive oil in electric skillet over med-high to high heat.
• Add onion and mushrooms and saute for 1 minute.
• Add pork loin chops.
• Brown chops for 4 minutes per side, stirring veggies often.
• Pour mushroom gravy over chops and veggies, and stir well.
• Salt and pepper to taste.
• Turn down to low, cover, and allow to simmer for 20 minutes.
• In the meantime, pour green beans into microwavable dish.
• Sprinkle liberally with salt, pepper, and Herbes De Provence.
• Add Bacon Bits (to taste) and stir well.
• Cover.
• Microwave for 2-3 minutes.
• Serve chops with mushroom gravy on top, with an extra serving of mushrooms and gravy on the side.
• Add green beans to plate and serve.

PORK CHOPS WITH TOMATOES AND STRING BEANS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Fill a saucepan with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, add the green beans, and return to a boil. Cook uncovered until the green beans are crisp-tender, 3 to 4 minutes. Drain the beans, reserving 2/3 cup of the cooking liquid. Spread the beans into the greased baking dish.
• Heat the olive oil in a large skillet over medium-high heat. Add the pork chops, and cook until golden brown on each side, about 3 minutes per side. Season the browned pork chops with salt, pepper, sage, and garlic, then arrange over the green beans.
• Pour the reserved bean-cooking liquid in the skillet and stir the browned bits until dissolved. Pour over the pork chops. Place the tomato slices over the pork chops, and cover each with a slice of Cheddar cheese.
• Bake in the preheated oven until the cheese melts and is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).

RED BEANS AND PORK CHOPS

Steps:

• Place the red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Alternately, you could bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
• Place the soaked beans into a large pot, and cover with 1/2 inch of water. Stir in the onion, garlic, bay leaf, crab boil, celery salt, and red pepper flakes. Nestle the smoked ham hock deep into the beans. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are mostly tender, about 1 hour.
• Uncover the beans, remove the ham hock, and stir well. Add the tomatoes, if using. Place the pork chops into the pot and cover with beans. Increase the heat to medium, and simmer until the pork chops are no longer pink in the center, the beans are completely tender, and the mixture has thickened a bit, about 20 minutes.
• While the pork chops are cooking, remove the meat from the ham hock and shred into bite sized pieces. Stir the ham hock meat into the beans and season with salt and pepper before serving.

PORK CHOPS WITH PEPPERS AND GREEN BEANS

Steps:

• Heat a large skillet over high. Pat pork chops dry and season generously on both sides with salt and pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once. Transfer chops to a serving platter, cover loosely with foil, and let rest 5 minutes.
• Wipe skillet clean and heat over medium-high. Add 2 tablespoons oil, green beans, scallion whites, and ginger. Cook, stirring occasionally, until ginger and scallions are soft and green beans are crisp-tender, 3 minutes. Season with salt and pepper. Add jalapeno (if using) and scallion greens and cook, stirring frequently, 1 minute. Add peppers and cook until warmed through; season with salt and pepper. To serve, top chops with vegetables.

AWESOME BBQ PORK CHOPS AND BEANS

Steps:

• Preheat oven to 375.
• Spray a large glass dish with oil spray to prevent sticking.
• In the bottom of the dish, mix together pork and beans, brown sugar, and BBQ sauce.
• Place pork chops on top of the pork and bean mixture.
• Sprinkle brownsugar on all chops making sure to cover entire chop.
• Pour mustard and ketchup over top of chops making sure to cover entire chops.
• Bake for 30-45 minutes.

SLOW COOKER PORK CHOPS AND BAKED BEANS RECIPE - (2.5/5)

Steps:

• Spray inside crock or casserole dish with cooking spray. Drain beans if there's a lot of liquid in the cans. Stir together ketchup, molasses and onion. Pour half of ketchup mixture into beans and stir to combine. Place beans in bottom of crock or casserole dish. Place pork chops over beans. Spread remaining ketchup mixture over pork chops. Slow cook on high 5-6 hours or low 7-8 hours. Or bake at 350 degrees for one hour.

PORK CHOPS WITH GREEN BEANS AND RICE

Steps:

• Heat grill to medium-high heat.
• Whisk dressing and jam until blended. Remove 2 Tbsp. dressing mixture; brush evenly onto chops. Let stand 10 min.
• Meanwhile, spoon rice onto center of large sheet heavy-duty foil; top with beans. Bring up foil sides to form bowl. Gradually pour broth and remaining dressing mixture over beans. Fold foil to make packet.
• Place chops and foil packet on grill grate. Grill 15 min. or until chops are done (145ºF) and most the liquid in foil packet is absorbed. Remove chops and packet from grill. Let stand 3 min. before serving. Cut slits in foil to release steam before opening packet.

BAKED BEANS AND PORK CHOPS

Steps:

• 1. Prepare a 9x13 pan with non-stick spray. Heat oven to 350 degrees. Chop onion. In medium size bowl place pork & beans, onion, worcestershire sauce, catsup, mustard, and brown sugar, mix well.
• 2. Pour mixture into the pan and place your pork chops on top of bean mixture. I turn them over one time before placing in the oven, so the have a slight coating of the bean mixture liquid.
• 3. Bake for one hour. Enjoy!

GLAZED PORK CHOPS WITH SMASHED POTATOES AND STEWED GREEN BEANS

Steps:

• In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
• Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
• Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.