Pork chops and baked beans is a dish that comes from my husbands childhood. A meal that he would prepare as a teen when his parents hadn’t yet returned home from work. These Hawaiian Pork Chops and Baked Beans are similar to one of his favorite family dinners from years past.
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The addition of pineapple really heightens the flavor of this old-fashioned dish. And the tidbits of sauteed bell pepper and onion along with the brown sugar and molasses makes the sauce sweet with each bite. Add this easy recipe to your rotation for an easy weeknight dinner or for a great potluck meal.
So let’s get started…
Browning the pork chops
Chop the onion and green pepper. Season the pork chops on both sides with salt, pepper and garlic powder.
Heat shortening in skillet over medium high heat and add the pork chops.
Brown the pork chops, about 2 minutes on each side.
Cooking the onions and peppers
Remove pork chops from pan, reduce heat and add the onions and peppers to the skillet. Cook about two minutes stirring occasionally.
In the same skillet, add the beans to the onions, green peppers; add other ingredients except the pineapple. Stir to combine.
Add the browned pork chops to the prepared baking dish.
Top with the bean mixture and spread evenly.
Arrange five pineapple slices (or more if you like) on top of the beans.
Baking the pork chops and beans
Cover dish tightly with aluminum foil that has been sprayed with Pam, just so the foil doesn’t stick to the beans.
Bake in a 325°F oven for one hour or until pork chops are baked through and tender. Remove foil for the last 30 minutes of baking time. See Note below concerning baking times.
There you have it… an old-fashioned comfort food that is easy and delicious!
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Hawaiian Pork Chops and Baked Beans
INGREDIENTS
- 4 pork chops about 3/4-1 -inch thick, totaling about a 1 1/4 – pound
- salt, pepper and garlic powder, as desired
- 1 tablespoon shortening
- 1/3 cup green pepper, chopped
- 1/2 onion, chopped
- 1 28 ounce can of baked beans, drained if there is a lot of liquid
- 1/3 cup of Ketchup
- 2 tablespoons dark molasses
- 2 tablespoons light brown sugar
- 1 tablespoon yellow mustard
- 1/2 can (5 rings) pineapple rings, drained
DIRECTIONS
Heat oven to 325°F
Prepare a 9 x 9-inch oven-proof dish or one large enough to hold the ingredients.
Heat shortening in skillet over medium high heat.
Seasoned pork chops on both sides with salt, pepper and garlic powder.
Add pork chops to the skillet and brown on each side. (About 2 minutes on each side).
Remove pork chops from pan, reduce heat and add the onions and peppers to the skillet. Cook about two minutes stirring occasionally.
In the same skillet, add the beans, onions, green peppers, and all other ingredients except the pineapple. Stir to combine.
Add the browned pork chops to the prepared dish.
Top with the bean mixture and spread evenly. Arrange five pineapple slices on top of the beans. Cover dish tightly with aluminum foil that has been sprayed with Pam. Bake in a 325°F oven for one hour or until pork chops are cooked through and tender. Remove foil for the last 30 minutes of baking time.
Recipe Note:
In the recent years, the USDA guideline for the internal doneness temperature of pork has changed, leading to confusion on what temperature is safe for cooked pork.
It was recommended that all pork should be cooked to 160°F until it it’s beige throughout has pretty much disappeared. Before 2010, the USDA guidelines recommended all pork products to be cooked all the way through, leaving them free from any potentially harmful bacteria. This left the pork dry and tough.
Today, the perfect doneness for tender and juicy pork is a temperature of 145°F. Use a probe thermometer inserted into the thickest part of the pork chop to check the temperature. Most recipes for pork chops will also include a five-minute rest before serving, where some carryover cooking will occur. When sliced, the interior of your pork chops should be mostly beige with a pale pink in the center and plenty of moisture still inside.
Serving suggestions…
For dessert…
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Looks so good. I used to bake our pork chops but more recently just do them in the frying pan. This recipe inspires me to go a little further and pop them in the oven with your recipe!
This looks delicious. I’ve baked pork chops with beans before but the pineapple sounds like a delicious twist