Slow-Cooker Braised Pork Chops With Campfire Beans
To create a deeply flavored sauce, we used a small amount of ketchup and molasses for the necessary sweetness and viscosity, then amped up the flavor with onion, chili powder, and liquid smoke. Canned pinto beans turned creamy and tender in the slow cooker as they absorbed the smoky flavor of the sauce and helped to braise the chops. We chose blade-cut pork chops, which contain a good amount of fat and connective tissue that help them stay tender and juicy during hours of braising. To really wake up the flavor of the beans before serving, we stirred in cider vinegar and Dijon mustard for a hit of piquant freshness.
Servings: 4
Ingredients
- 1 onion chopped fine
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 tablespoon vegetable oil
- 2 15-ounce cans pinto or navy beans rinsed
- ¼ cup ketchup
- 1 tablespoon molasses
- ½ teaspoon liquid smoke
- 4 8- to 10-ounce bone-in blade-cut pork chops 3/4 inch thick, trimmed
- salt
- pepper
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 2 scallions sliced thin
Instructions
Prepare the pork:
- Cut 2 slits about 2 inches apart through fat on edges of each pork chop.
- Season chops with salt and pepper.
Sauté the aromatics:
- Heat oil in a non-stick skillet over medium-high heat until smoking.
- Add onion and sauté until softened.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in chili powder and cook until fragrant for another 30 second.
Add contents to slow cooker and cook:
- Transfer the onions to the slow cooker.
- Stir in the beans, ketchup, molasses, and liquid smoke.
- Nestle the pork chops into the slow cooker.
- Cover and cook until pork is tender, 7 to 8 hours on low or 4 to 5 hours on high.
Finish and serve:
- Transfer chops to serving dish, tent loosely with aluminum foil, and let rest for 5 minutes.
- Using large spoon, skim fat from surface of sauce.
- Transfer 1 cup beans to a 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.