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I don’t know what it is about this dish, but I really like it and make it frequently. I’m going to give you the recipe for two servings, so feel free to double or triple, etc. if you are feeding more . . . or a teenager.

  • Ingredients
  • Flour
  • Seasoning (at least salt and pepper, but whatever you like)
  • 2 pork chops (boneless or not, it doesn’t matter)
  • 1-2 Tbsp. cooking oil
  • 1 15 oz. can kidney beans
  • 2 Tbsp. minced onion
  • 2 tsp. chili powder (I use ancho chile powder if I have it)
  • Water

Flour and season the pork chops. Heat a small skillet and add the oil. Brown the pork chops in oil and cook a little while. They don’t need to be cooked all the way through yet.

While that is happening, open your beans and drain them in a colander. Rinse with water. Drain well and pour into a small bowl. Stir in onion and chile powder.

Preheat the oven to 375 degrees F.

If you are using an oven-proof skillet to brown your pork chops, then remove the chops and stir in splash of water, enough to swirl the pan around and stir up the browned bits. Stir in the spiced kidney beans and place the chops on top of the beans.

If you are using a different baking dish, spray it with non-stick spray. Spread the kidney beans evenly across the bottom of the dish. Remove the chops from the skillet and settle them atop the beans. Splash a bit of water in the skillet and stir up the browned bits. Pour the water over the chops and beans.

Place either the skillet or the baking dish into the oven, uncovered, at 375 degrees F for 20-30 minutes until the meat reaches a temperature of 145 degrees F. This doesn’t take long because you’ve done much of the cooking already. The beans turn a bit crispy along the edges and are so, so tasty!

Dinner is served! Cheesy Vegetables, Pork Chops with Chili Beans, and Spicy Sweet Potatoes.