One of the staple meals in my household, as a child, was pork and beans. My mother would fry the chops before she added a large can of Van Camp’s Pork and Beans. The meal was quick and cheap enough to feed six people. More often than not, however, the pork chops came out tough and dry.

Years later, I found a pork chop recipe that I enjoyed enough to adapt to my own tastes. The recipe below involves using a pan, but you can slow cook the ingredients on low for 7 to 9 hours. These chops are great with Augratin potatoes and coleslaw.

Ingredients

4 boneless pork chops
salt to taste
pepper to taste
1/2 clove garlic
1 T. oil
2 1/2 cups catsup
1/2 cup brown sugar
1 T. hickory-flavored liquid smoke
1 cup onions, chopped

Directions

1. Season chops with salt and pepper. Brown on both sides in oil. Drain. Return to pan.
2. While pork chops are cooking, combine catsup, brown sugar, garlic, onion and liquid smoke in a bowl.
3. Pour mixture over chops and heat until just boiling. Simmer, covered, for 30 minutes, or until pork chops are white in the center.