Best 13 Pork Chops And Beans Recipes

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).

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.

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.

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.

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.

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.

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.

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 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.

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!

BRAISED GREEN BEANS POTATOES AND PORK CHOPS

Steps:

• Rub chops with 2-tablespoons olive oil. Season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
• Place pork chops in a braising pan and sear both sides 1-2 minutes or until browned. Do not over crowd the pan. Remove chops and place on a plate.
• Add onion and saute' for 2-3 minutes.
• Add Zinfandel wine and reduce by one-half.
• Add ham stock, pork chops, green beans and potatoes. Season with salt and pepper.
• Place bay leaves, peppercorns, juniper berries, fresh herbs in cheesecloth, tie-off with string and place Sachet in pan.
• Bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
• Serve Brasied Green Beans in warm bowls.
• Garnished with fresh chopped parsley.

PORK CHOPS WITH STUFFING AND GREEN BEANS

Steps:

• Preheat oven to 350º F.
• Coat an 11"X7" baking dish with cooking spray.
• Season both sides of pork chops with thyme, crushed rosemary & black pepper. **(note - I chose not to add salt as prepackaged stuffing mixes usually have a very high sodium content).
• Heat a large skillet over medium-high flame & add the oil. When hot, add the chops. Brown 3-4 minutes per side.
• Prepare stuffing mix per package directions. Set aside.
• Drain green beans & spread in bottom baking dish. Distribute onion rings evenly atop the green beans.
• When pork chops are browned, arrange them on top of onions.
• Add stuffing mixture to dish, filling in spaces around and between chops.
• Cover loosely with foil & bake 35 minutes. Remove foil & bake another 10 minutes or until meat is no longer pink in the center.
• ** Note - I used thick, boneless chops. If you use thinner ones, adjust bake time accordingly unless you enjoy dry pork!