This method of cooking allows the meat to brown and develop flavor before slowly tenderizing in a rich, savory sauce. It is the kind of cooking that fills the kitchen with a heavy, welcoming warmth.
This recipe is a study in pantry staples. We take humble ingredients like tomato soup and canned kidney beans and doctor them with chili powder, garlic, and onions. The pork chops simmer in this mixture, absorbing the spices while releasing their own juices into the sauce. The final addition of green pepper rings adds a touch of brightness and a slight crunch to contrast with the tender meat.
Served over a bed of steaming rice, this is a hearty meal designed for cold evenings when you need something substantial to see you through the night.
The Recipe
Yields: 6 servings | Prep time: 20 minutes | Cook time: 45 minutes
Ingredients
The Meat & Base
- 2 tablespoons vegetable oil (for browning)
- 6 pork chops (cut 1/4-inch thick)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 green peppers, sliced into rings
- Additional vegetable oil (for brushing)
- Hot cooked rice (for serving)
The Braising Sauce
- 1 (10 3/4-ounce) can tomato soup, undiluted
- 1 (15-ounce) can kidney beans, undrained
- 1/2 cup sliced onion
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
Instructions
1. Brown the Meat Preheat your oven to 325°F (165°C). Heat the 2 tablespoons of vegetable oil in a large ovenproof skillet over medium-high heat. Add the pork chops and sear them until they are well-browned on both sides. You do not need to cook them through at this stage. Remove the chops from the skillet and set them aside on a plate. Season them evenly with the salt and pepper.
2. Build the Sauce In the same skillet (do not wipe it out), combine the undiluted tomato soup, the entire can of kidney beans including the liquid, the sliced onion, chili powder, and garlic powder. Stir well to combine, scraping up any browned bits from the pork chops that may be stuck to the bottom of the pan.
3. Braise Place the seasoned pork chops back into the skillet, nesting them into the soup and bean mixture. Cover the skillet tightly with a lid or aluminum foil. Bake in the preheated oven for 35 minutes.
4. The Final Touch While the meat bakes, slice your green peppers into rings. After 35 minutes, remove the skillet from the oven. Place a green pepper ring on top of each pork chop. Lightly brush the pepper rings with a little vegetable oil. Return the skillet to the oven, uncovered, and bake for an additional 10 minutes. This allows the peppers to soften slightly without losing their shape.
5. Serve Serve the pork chops and a generous ladle of the bean sauce over hot cooked rice.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these simple traditions without the distraction of ads.
Braised Pork Chops & Kidney Beans
This hearty Braised Pork Chops & Beans recipe transforms pantry staples into a rich, comforting meal. Pork chops are seared and then slow-cooked in a sauce of tomato soup, kidney beans, and chili powder until tender. An ad-free dinner recipe from Willowgold Farms.
Ingredients
The Meat & Base
The Braising Sauce
Instructions
Brown the Meat
-
Preheat your oven to 325°F (165°C). Heat the 2 tablespoons of vegetable oil in a large ovenproof skillet over medium-high heat. Add the pork chops and sear them until they are well-browned on both sides. You do not need to cook them through at this stage. Remove the chops from the skillet and set them aside on a plate. Season them evenly with the salt and pepper.
Build the Sauce
-
In the same skillet (do not wipe it out), combine the undiluted tomato soup, the entire can of kidney beans including the liquid, the sliced onion, chili powder, and garlic powder. Stir well to combine, scraping up any browned bits from the pork chops that may be stuck to the bottom of the pan.
Braise
-
Place the seasoned pork chops back into the skillet, nesting them into the soup and bean mixture. Cover the skillet tightly with a lid or aluminum foil. Bake in the preheated oven for 35 minutes.
The Final Touch
-
While the meat bakes, slice your green peppers into rings. After 35 minutes, remove the skillet from the oven. Place a green pepper ring on top of each pork chop. Lightly brush the pepper rings with a little vegetable oil. Return the skillet to the oven, uncovered, and bake for an additional 10 minutes. This allows the peppers to soften slightly without losing their shape.
Serve
-
Serve the pork chops and a generous ladle of the bean sauce over hot cooked rice.
