There is a lot to love about this recipe from my friend Lisa. It is simple, delicious, protein-packed, and gluten-free.
Before posting the recipe, I wanted to make it myself to figure out the ingredient measurements. Lisa doesn’t measure for this – she just drizzles the mustard, sprinkles the brown sugar, and lets the magic happen. She learned the recipe from her grandmother, who also made it that way. I’ve made this twice, and here are the proportions that have worked best. Using 2.5 Tablespoons of brown sugar tastes great, but if your family is used to a baked beans sort of flavor, you might want to add a little extra.
- 6 pork chops (we used 3/4″ cut, bone-in chops – about 2.25 pounds)
- 4 cans large butter beans (check the label – you don’t want a brand that adds sugar or high fructose corn syrup. If you use dried beans that you have cooked on your own, add a bit of salt to the recipe)
- 3 Tablespoons yellow mustard
- 2.5-3 Tablespoons brown sugar
- Preheat oven to 350 degrees.
- Place beans into a casserole dish. Stir in mustard and brown sugar.
- Arrange pork chops on top of the beans.
- Cover with foil and bake until the chops are cooked, about 45-60 minutes.