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.DSC02424.jpg

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!


About Robert Edler

... a somewhat unknown and/or imaginary actor, writer, director, producer, photographer, friend, brother, uncle and all round good fellow that you really should get to know because he lives with that most glamorous fourpaw Mademoiselle Renee. (Mlle. Renee for short)

Posted on July 13, 2016, in Uncategorized. Bookmark the permalink. Leave a comment.

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