Skillet Glazed Pork Chops & Beans - Recipe

Skillet Glazed Pork Chops & Beans

I don't know about you, but some days it seems it's tough to think of yet another meal to make for dinner. We've recently had chicken stirfry, beef roast and roasted vegetables, chicken vegetable soup, pepper steak, etc. etc. So I was looking in the freezer to see what was there. Pork chops. What to do with pork chops. Well, in the meantime, I could at least partially thaw them so that they could be cut laterally (giving me four 5/8" thick chops) and put in a baggie with white wine and garlic until I figured out what to do next. That was my first step.

The day got busy, and suddenly it was about a half hour before I wanted to eat dinner - and have something decent for Kevin to eat. So I did what I usually do in those circumstances: GOOGLE. 'pork chops recipe.'  I realize that didn't narrow it down a lot, but after looking through the ingredient list on one of the first entries, I decided to go with it.

Skillet Glazed Pork Chops & Beans Recipe: (With a few modifications, e.g. the beans, the garlic, the wine, the title, etc; I'll explain later)

Anyway, the original recipe for the rub was at BudgetBytesBlog

Preheat oven to 350 degrees F.

In a small bowl, mix the following:

1/4 c. brown sugar

1/2 t. cayenne

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

Keep in mind that the pork chops had already been marinated for several hours in white wine and garlic.

Remove chops from marinade and pat dry with paper towels.

Rub sugar and spice mixture generously onto both sides of pork chops.

I decided that I wanted beans with these chops, but didn't have any black beans so I used pork & beans  I shudder to think, drained and rinsed thoroughly and drained again. And rinsed thoroughly and drained again. (Yes, at least twice.) Set beans aside.

Melt 2+ T. coconut oil in [my favorite Grandpa Roy] cast iron skillet over medium heat until the oil looks shimmery. At that point, turn the heat down to medium low, lay the pork chops in the skillet and fry them 4-5 minutes on one side. Flip the pork chops over and fry another 4-5 minutes.

Remove chops from skillet and set aside for a minute.

In that same skillet, place the drained beans and pour in any leftover seasoning mix. Use a spatula to mix the beans and oil and seasoning.

Lay the pork chops on top of the beans and place skillet in the preheated oven for about 8-10 minutes. 

It's a good idea to use a meat thermometer so that you don't overcook the pork, but get moist pork chops that are at at least 145 degrees at the middle. The USDA changed the recommendation on pork from 160 to 145.  I think my thermometer read 153 when I tested these chops.

And they were delicious, served with home-canned, unsweetened apple sauce.

Now, if only I knew what to make for dinner tomorrow night. sigh.

NOTE:   Update: Don't use pork & beans. Although they didn't bother Kevin, I had a headache the next morning. No matter how many times you rinse pork & beans, you just can never get the poison out. Next time I will wait until I have beans that haven't been canned in a sauce. 

But I'll have to admit, they were...

Yummy Glazed Pork Chops


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