The very first meal hubby made for me. Pork Chops, Beans and Vegetables in a Casserole. He made this for me 25+ years ago and it’s still one of my favorites.
Perfect for potluck by increasing the amount and dicing or slicing the meat….arranging on top. If you prefer to make a similar recipe in the crock pot…check out my Crock Pot Pork and White Bean Stew
Pork Chops Beans and Vegetables Casserole
2 1/2 lbs. (6) thin pork chops
2 14 oz cans Bush’s Northern Beans or White Kidney Beans
28 to 32 oz. mixed vegetables, drained
15 oz. can sliced carrots, drained
15 oz. can green beans, drained
1/2 diced sweet onion, I love Vidalia
coarse ground garlic with parsley, or ground garlic
fine sea salt
Preheat oven to 350 degrees. Spray 9×13 pan. Chop onion. Rinse and pat dry pork chops. Generously sprinkle garlic and parsley over pork chops. Lightly sprinkle with sea salt and pepper. Add great northern beans, onions, drained carrots and green beans to pan. Sprinkle garlic and parsley over top. Season with salt and pepper to taste.
Top with pork chops…seasoned side down. Season top side of pork chops the same as bottom. Bake in preheated oven 50 to 70 minutes until internal temperature of pork chops is 145 degrees and brown. Cover with foil last 10 to 20 if browning to fast. Enjoy!