THE COMPULSIVE COOK-One Dish Dinners
Today, I’m going to share the recipe for a one-dish dinner I might or might not have created. It’s based on a dish my mother used to fix for family dinners when I was a kid … Baked Beans and Pork Chops.
My mother’s dish was rather time consuming involving soaking dry Great Northern Beans for a couple of hours and then cooking them for additional hours on the stove until they got tender. I cut a lot of her prep time by buying two cans of low sodium Great Northern Beans from my local stupid-market.
I empty the beans into my Pyrex bake dish … add a pinch of ground white pepper, and a half-teaspoon of celery seed. Then I chop a medium white onion and mix it into the beans.
My pork chops are the ones sold in meat markets as Breakfast Chops. They’re a thinner, boneless pork cutlet. I season them with a bit of salt and cracked black pepper, and place them on top of my beans.
I used my toaster/oven to cook my dinner. TEMP 300/350 – for about two hours until the cutlets are brown and cooked through. The beans take care of their self. If the chops are a little thicker, you might want to turn them over halfway to brown on the other side.
This dish should serve four with the addition of a green salad and perhaps a glass of Moscato wine.
Since I usually cook for one, leftovers stored in freezer containers will provide three additions meals.
NOTE: Great northern beans are a low-fat, cholesterol-free, low-calorie source of iron, dietary fiber, potassium and protein. Tastes so good, and good for you too!