A recipe I found years ago in the Orlando Sentinel. It has been a favorite and I didn't "mess" with the recipe. It gives a new twist to baked beans and with a salad or coleslaw it's a meal.

Ingredients

4 serv.

vegetarian baked beans (I like Bush's brand)28 ounces
green bell pepper, chopped1⁄2 cup
onion, chopped↗1⁄2 cup
mustard (either dijon or yellow according to taste)1⁄4 cup
brown sugar, packed (optional)↗1⁄4 cup
Worcestershire sauce↗2 tablespoons
hot sauce (or more)↗1 teaspoon
pork chops, boneless and about 1 inch thick↗4
4

Step-by-step instructions

1
Preheat the oven to 400 degrees and combine all ingredients, except the pork chops, in a 9x9 baking dish. Mix well. You may drain off some of the juice from the beans, but I like it. Lay the pork chops on top, turning once to cover the chops with the juice from the beans. Bake uncovered for 30 to 35 minutes until the beans are bubbly and the pork chops are done.

Source: food.com

Original recipe ↗

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