- 4
- 300 mins
Ingredients
- 1 1 1 onion, chopped fine
- 2 2 2 garlic cloves, minced
- 1 1 1 tsp chili powder
- 1 1 1 Tbs vegetable oil
- 2 2 cans 2 (15-ounce cans pinto or navy beans, rinsed
- 1/4 1/4 1/4 cup ketchup
- 1 1 1 Tbs molasses
- 1/2 1/2 1/2 tsp liquid smoke
- 4 4 3/4 4 (8-10 ounce) bone-in blade-cut pork chops, 3/4 inch thick, trimmed
- Salt and Pepper
- 1 1 1 Tbs cider vinegar
- 1 1 1 Tbs Dijon mustard
- 2 2 2 scallions, sliced thin
Preparation
Step 1
1. Micro-Wave onion, garlic, chili powder. and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes, transfer to slow cooker. Stir in beans, ketchup, molasses, and liquid smoke.
2. Cut 2 slits about 2 inches apart through fat on edges of each pork chop. Season pork chops with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 7 - 8 hours on low or 4 to 5 hours on high.
3. Transfer chops to serving dish, tent loosely with aluminum foil, and let rest for 5 minute. Using larges spoon, skim fat from surface of sauce. Transfer 1 cup of beans to bowl and mash with potato masher until mostly smooth. Stir mashed beans, vinegar, mustard, and scallions into remaining beans, and season with salt and pepper to taste. Serve chops with beans.