Introduction: Dutch Oven Pork and Beans
This is certainly a more sophisticated version of pork and beans than what I ate when I was a kid. This recipe uses thick cut bone in pork chops in a homemade sauce with chickpeas and northern beans for a creamy texture. Plus, it’s a one pot meal for easy clean up. My kids practically licked their plates clean!
Dutch Oven Pork and Beans
2 thick cut bone in pork chops
15 oz can chickpeas - drained
15 oz can northern beans - drained
1/2 large onion chopped
3 cloves garlic chopped
1/2 c. ketchup
1/2 c. bbq sauce
1/4 c. apple cider vinegar
2 T. molasses
1/3 c. brown sugar
2 t. dried mustard
2 t. dijon mustard
1 t. salt
1 T. fresh parsley finely chopped
Step 1: Sear the Chops
Preheat oven to 350 degrees F.
In a 12 inch dutch oven add 1 T. olive oil and turn burner on high. (Olive oil is completely optional in this step since the chops have adequate fat but it will add a little nuttiness in the end result.)
Sear chops on both sides until golden brown. Remove from pan. Turn heat to medium high.
Step 2: Make the Sauce
Saute onion and garlic until transparent. Add in ketchup, bbq sauce, vinegar, molasses, brown sugar, mustards, salt and parsley. Stir to combine. When mixture starts to bubble add in chickpeas and northern beans. Remove pan from heat.
Step 3: Bake the Chops
Put chops back in dutch oven and cover with some of the sauce and beans. Cover with lid.
Bake approximately 75 minutes or until pork is fork tender.
**Baking time will depend on size and thickness of the pork chops. Mine were 1 1/2 inch thick - bone-in.
Remove from oven and serve piping hot! As you can see from the pictures you will have a terrible time getting anyone to eat! :)
This served my family of four since these pork chops were so huge. You could easily get smaller pieces of meat to make sure everyone has their own chop to eat.