Sunday, February 24, 2008

Interred Slabs


Usually pork isn't on the list because it's not often in the budget. Occasionally, however, El Hubbito will be looking longingly at the pork in the Butcher's case at the market, and find a really good buy.
Since he puts up with a lot cheap-food-wise, he gets his pig if he finds a too-good-to-pass-up deal.

One of his favorites (and mine) is the following Chops and Beans recipe.

Preheat oven to 350F/177C
4 pork chops: boneless is good, but they needn't be.
1 medium onion, chopped small
1 medium apple, peeled, cored and chopped small
4 cups (2 cans) Plain Beans. These can be any kind. I have made this with pintos, black turtles, great northerns, navy beans, cannelinis, the little pink beans, mixtures of the above. Use whatever you have cooked, or whatever cans you have, but they MUST be plain beans.
1/4 to 1/2 c prepared mustard. Don't use a sweet mustard, spicy brown or dijon tastes best.
1/4 to 1/2 c sugar-free maple syrup (use regular if you don't have/need the sugar-free)
2-3 tb worcestershire sauce
salt and pepper

Drain beans if necessary, and add everything but the chops to a saucepan. Start with 1/4 cup each of the syrup and mustard, increase if the mix seems too dry. Cook on low, stirring frequently till the mixture is heated through and forms its own sauce.

lightly pepper the chops, and sprinkle a tiny bit of salt on them.

spray or lightly oil a largish casserole or baking dish. spread 1/2 of the beans in the bottom of the dish, lay the chops on top, top with the rest of the beans.

Bake for about 45 minutes-1 hour.

I usually serve this with a dark green vegetable.

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