This old-fashioned baked pork chop and navy bean supper is the kind of practical, filling meal that earned its place on family tables when budgets were tight and appetites were big. With just a few pantry and butcher-counter staples, the oven does most of the work, turning simple pork chops and canned navy beans into a savory, comforting dish with rich browned edges and a homey casserole texture.
Serve this with buttered bread, skillet cornbread, or simple boiled potatoes to stretch the meal even further. For something fresh alongside the richness of the pork and beans, a crisp cabbage slaw, sliced tomatoes, or green beans make especially good partners, and strong black tea or iced tea fits the old-school feel nicely.
Oven Baked 3-Ingredient Pork Chops with Canned Navy Beans
Servings: 4 to 6
Ingredients
4 to 6 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans (15 to 16 ounces each) navy beans, undrained
1 medium onion, thinly sliced
Directions
1. Heat the oven to 350°F. Lightly grease a vintage-style white enamel casserole dish or a similar baking dish large enough to hold the pork chops in a single layer.
2. Spread the undrained navy beans evenly in the baking dish, then scatter the sliced onion over the top.
3. Arrange the pork chops on top of the beans and onions, nestling them in slightly so the juices can cook into the beans as the dish bakes.
4. Bake uncovered for 45 to 60 minutes, until the pork chops are fully cooked and browned on top and the beans are bubbling around the edges. If the chops are especially thick, allow a little extra time.
5. Let the dish rest for 5 to 10 minutes before serving so the beans settle slightly and the juices redistribute. Spoon the beans onto plates and top with a pork chop for each serving.
Variations & Tips
Add a little seasoning: Even in a true three-ingredient version, good browning adds flavor, but you can certainly season the pork chops with salt, black pepper, or a little garlic powder before baking if you keep staples in mind rather than counting them as core ingredients.
Use different beans: Great Northern beans or cannellini beans work much the same way if that is what you have in the pantry. The texture will be similar, though navy beans tend to give the dish its especially creamy, old-fashioned feel.
Choose the right chop thickness: Chops around 1/2 to 3/4 inch thick cook evenly in the time given and stay more tender. Very thin chops can dry out, while very thick chops may need to be loosely covered partway through baking if they brown too quickly.
Make it stretch: To feed more people, add an extra can of beans and another sliced onion, then use the same method in a slightly larger dish. This is one of those meals that was built to be economical without feeling skimpy.