This oven baked 4-ingredient pork and canned baked bean casserole is the kind of practical, filling dinner that earns a permanent spot in a busy weeknight rotation. It has that old-fashioned budget-stretcher charm, using a few inexpensive pantry and freezer staples to make something hearty enough for the whole table. The combination of savory pork, sweet smoky baked beans, and onions bakes into a cozy one-dish meal that feels especially right when the weather starts cooling off.
Serve this casserole with simple sides that can soak up the sauce, like buttered toast, cornbread, or mashed potatoes. If you want to round it out with something fresh, a crisp green salad, steamed green beans, or roasted carrots pair nicely and balance the richness of the pork and beans without adding much extra work.
Oven Baked 4-Ingredient Pork and Canned Baked Bean Casserole
Servings: 4 to 6
Ingredients
4 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans baked beans, 28 ounces each
1 medium yellow onion, thinly sliced
1 tablespoon yellow mustard
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or similar deep casserole dish.
2. In the baking dish, stir together the baked beans, sliced onion, and yellow mustard until evenly combined.
3. Nestle the pork chops on top of the bean mixture in a single layer, pressing them down just slightly so they sit securely over the beans.
4. Bake uncovered for 45 to 55 minutes, or until the pork is cooked through and the top is golden brown around the edges and the beans are bubbling.
5. Let the casserole rest for 5 to 10 minutes before serving so the beans thicken slightly and the juices settle. Spoon the beans onto plates and serve each portion with a pork chop.
Variations & Tips
Add a little sweetness: If you like your baked beans on the sweeter side, stir in 1 to 2 tablespoons of brown sugar or maple syrup with the mustard before adding the pork chops.
Use different pork cuts: Thin pork chops cook a little faster, while thicker chops may need extra time. You can also make this with pork loin steaks if that is what you have in the freezer; just cook until the pork reaches a safe internal temperature.
Bulk it up: For an even more filling casserole, add a layer of thinly sliced potatoes underneath the beans or serve the finished dish over rice or mashed potatoes to stretch it further for bigger families.
Make it ahead: The bean mixture can be assembled in the baking dish a day ahead and refrigerated. When you are ready to bake, set the pork chops on top and add a few extra minutes to the oven time if the dish is cold from the fridge.
Keep the pork tender: If your pork chops are very lean, check them toward the earlier end of the baking time so they do not dry out. Letting the casserole rest before serving also helps the meat stay juicy.