Pork Chops & Baked Beans **** 11/95

Categories:
casserole, pork

1 lb navy beans
1 lb salt pork; cubed
1 garlic clove; minced
2 tablespoon molasses
1/2 teaspoon dry mustard
1 tablespoon brown sugar
1 teaspoon cumin
1 large onion; chopped
2 tablespoon catsup
1/4 teaspoon oregano
1 louisiana hot sauce to taste
6 pork chops
1 butter
1 salt & pepper to taste

Soak beans overnight. Rinse. Rinse salt pork, chop and Place in heavy saucepan with beans and water to cover. Bring to a boil, reduce heat and simmer for about two hours until beans are barley cooked. Add all other ingredients except pork chops and place in a casserole. Brown pork chops in the butter, seasoning with salt and pepper to taste. Place on top of the beans and bake covered for 1 1/2 hours until pork chops are tender. Remove about 3/4 of the salt pork. Note: Check during baking to make sure there is enough liquid. Add water as needed to prevent drying out.

Yield: 6 servings