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Bean and Pork Chop Bake

 Bean and Pork Chop Bake
Having grown up on a pork-producing farm, I like to include that versatile meat in many recipes. This one, featuring pork chops, has an apple-cinnamon flavor with a hint of sweet maple. It's particularly good when fall apples are in season.
4 ServingsPrep: 15 min. Bake: 45 min.


  • 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 1 tablespoon canola oil
  • 1 large tart apple, peeled and chopped
  • 1 small onion, chopped
  • 1 can (28 ounces) baked beans
  • 1/3 cup raisins
  • 1/4 teaspoon ground cinnamon, divided
  • 1 tablespoon maple pancake syrup
  • 1/4 teaspoon salt


  • In a large skillet, brown pork chops on both sides in oil. Remove and
  • keep warm. In the same pan, saute apple and onion until tender. Stir
  • in the beans, raisins and 1/8 teaspoon cinnamon. Spoon into a
  • greased 2-1/2-qt. baking dish; top with pork chops.
  • Cover and bake at 350° for 40 minutes. Brush chops with syrup;
  • sprinkle with the salt and remaining cinnamon. Bake, uncovered for
  • 5-10 minutes longer or until a meat thermometer reads 160°.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 477 calories, 13 g fat (4 g saturated fat), 68 mg cholesterol, 1,006 mg sodium, 62 g carbohydrate, 13 g fiber, 33 g protein.

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Bean and Pork Chop Bake (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer