Name: Cast Iron Pork Chops and Barbecue Beans
Total time: 45 min
Ingredients: 1 teaspoon table salt; 1 teaspoon dry mustard; 1 teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 4 (8- to 10-ounce) bone-in pork rib chops , ¾ to 1 inch thick, trimmed; 6 slices bacon , chopped; 1 onion , chopped; 2 (15-ounce) cans navy beans , rinsed; ¼ cup barbecue sauce; ¼ cup ketchup; ¼ cup water; 1 tablespoon cider vinegar

Why This Recipe Works

Store-bought barbecue sauce mimics the sweet and savory flavor of long-simmered baked beans.

Before You Begin

Our favorite supermarket barbecue sauce is Bull's-Eye Original BBQ Sauce. To prevent the pork chops from curling while they cook, cut two slits about 2 inches apart through the fat and connective tissue on the side of each chop. If you like, sprinkle on some chives before serving.

Instructions

Combine salt, mustard, paprika, and cayenne in bowl. Pat chops dry with paper towels and sprinkle all over with spice mixture. Cook bacon in 12-inch cast-iron skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate, leaving fat in skillet.

Add chops to fat left in skillet and cook until well browned on 1 side, about 5 minutes. Transfer to plate, browned side up. Add onion to now-empty skillet and cook until softened, about 5 minutes. Stir in beans, barbecue sauce, ketchup, water, vinegar, and bacon and bring to boil.

Arrange chops, browned side up, in skillet and add any accumulated juices from plate. Reduce heat to medium-low; cover; and simmer until chops register 140 degrees, 6 to 10 minutes. Serve.