Baked Beans & Pork Chops

Mom’s Baked Beans & 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 our family on a plate and we hope you love it.

What stands out

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

How to Prepare Baked Beans & 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.

Kitchen 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.

Swaps

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 & Pork Chops recipe.

Serve it with

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

Questions

strong How do we 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 we use canned beans instead?

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

strong What can we use instead of white wine?

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

strong Can we add other vegetables to this Baked Beans & Pork Chops recipe?

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

Ingredients

Makes 4 servings

• 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

Equipment

• Nakiri Knife
• Cutting Board
• Large Pot
• Ceramic Pans
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Baking Dish

Method

1. Soak the dry beans in cold water overnight, then drain and boil for 35 minutes until al dente. Alternatively, use canned beans.
2. Preheat oven to 400F (200C). Finely chop the onion, celery and carrot and mince 3 garlic cloves.
3. 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.
4. Add the wine or broth and allow it to cook off. Remove the pork chops and place them in the baking dish.
5. In the same pan, sauté the onions, celery, and carrots.
6. 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.
7. Pour everything on top of the pork chops and bake at 400F (200C) uncovered for 30-35 minutes until saucy. Enjoy.