2 tablespoons oil
6 center cut pork chops
2 cans pork and beans, 28 oz. each
2 tablespoons catsup
3 to 4 tablespoons brown sugar
1/2 teaspoon dry mustard
Preheat oven to 375°.
Heat oil in large kettle. Brown pork chops on both sides. Remove meat and set aside. Discard grease.
Pour beans in kettle.
In small bowl, mix catsup, brown sugar, dry mustard and 1/4 of water. Stir sauce into beans.
Arrange pork chops on sauce and beans, and turn chops in sauce to coat both sides. Cover pan and put in oven. Cook for 45 minutes. Remove pan from oven. Test chops for doneness. A fork should pierce the meat easily. Spoon some sauce over chops. Return pan to oven. If chops are tender, turn off oven. If not, let them continue to cook until done.
Serve with a salad and vegetables.
Serve 4 to 6