Pork Chop Casserole with Butter Beans

Pork chop casserole with butter beans and tomatoes, an easy dish leveraging the joy of tinned beans and toms that cooks in under an hour.

Using thick-cut pork shoulder chops or steaks in this simple bake ensures that the pork stays juicy and maximises flavour!

Boneless Pork Shoulder Chop Stew

I love cooking with beans, they are a delicious and frugal ingredient!

They appear in recipes like my classic Hungarian bean goulash (babgulyas), cabbage and white bean soup, slow cooker bean soup, chorizo and butter bean stew, chicken and butterbean stew and my glorious Indian vegan curry, rajma masala!

This delicious pork shoulder chop casserole is a riff on the flavours in my take on fagioli all’uccelletto, and the whole dish is baked in the oven with some nice chops.

Sage, tomatoes and garlic are all front and centre. I add a little sugar and red wine vinegar in this to liven things up a little.

This recipe uses butter beans, rather than cannellini beans. I love their silky texture and larger size. I've used them before here in a wonderful butter bean curry.

I've also moved away from tomato passata in my Italian baked beans recipe to tinned cherry tomatoes in much the same way as I do with my slow cooker pork chops.

This recipe is part of a series of Spanish-influenced pork recipes that include my oven-roast pork loin steaks with chorizo sausage and my Spanish pork chops.

Frequently Asked Questions

Can I use other types of pork chop?

Yes, this casserole recipe is pretty versatile; you could use any type of pork chop you like. Although it is best to remove the rind because it does not cook long enough to break down the fat.

It is also best to use a fairly thick pork chop to prevent it from drying out; look for something at least 25mm or 1" thick. Then cook it until it reaches 63°C or 145°F on a quick-read meat thermometer.

Can I use regular tinned tomatoes?

Yes, you can swap the tinned cherry tomatoes in this recipe for either crushed tomatoes or tinned plum tomatoes if you like. I would very roughly chop plum tomatoes if I were to use them.

Can I use a different type of bean?

Yes, tinned cannellini or haricot beans work best in this recipe, but you could use anything you have to hand.

Can I use dried beans?

Yes, but it fundamentally changes the timing of the recipe. You could co, although I have not timed this approach.

Alternatively, you could soak your beans and then cook them using your favourite method. I usually cook dried beans an Instant Pot.

Can I cook this in a slow cooker?

Yes, you will need a small 3-litre slow cooker. Begin by browning the meat and then softening the onions.

Then throw everything in the slow cooker and cook on low for 3-4 hours.

Serving Suggestions

I tend to keep the sides for this easy boneless pork chop casserole simple... when I say simple, I mean bread!

If I am making bread, which is a rarity, it would be soda bread, but more often than not, it is store-bought.

If you wanted some greens, you could throw some green beans in the stew for the last 10 minutes.

Another great option would be to roast some tenderstem broccoli in the oven alongside the casserole.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• 28cm or 11" frying pan.
• 25x17x5cm or 10x7x2″ casserole/baking dish.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Kitchen tongs or fish slices and stirring spoons.
• Quick-read meat thermometer.

Boneless Pork Chop Casserole Recipe With Beans and Tomatoes

5 from 10 votes

Tinned butter beans and tinned tomatoes help speed up the cooking time of this easy pork chop casserole that is absolutely delicious!

Main Course

European

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 2 Servings

Calories 919kcal

Author Brian Jones

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Ingredients

• 350 g Pork Shoulder Chops 2 thick cut
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 1 Large Onion 200g
• 4 Garlic Cloves
• 2 tablespoon Olive Oil
• 16-20 Large Sage Leaves
• 400 g Tinned Butter Beans 14oz
• 400 g Tinned Cherry Tomatoes 14oz
• 1-2 tablespoon Red Wine Vinegar
• 1 tablespoon Honey
• 125 ml Water ½ Cup

Instructions

• Cut the onion in half, then peel it and cut it into half-moon shapes 3-4mm (⅛") thick.
• Peel the garlic cloves and slice them as finely as you can.
• Remove any woody stems from the sage leaves and finely shred them.
• Heat a 28cm or 11" (not non-stick) frying pan over a medium-high heat and add the olive oil. Season the pork with half of the salt and the black pepper, then sear for 2-3 minutes on each side, then remove and set aside.
  
• Reduce the heat under the pan to medium and add the sliced onions, and cook for 8-10 minutes, stirring to ensure all of the meat residue is released from the pan. Cook them until they soften and begin to go golden.

  If they begin to colour up quickly, reduce the heat a little.
  
• Add the sliced garlic and sage and cook for another minute.
  
• Pour the tinned cherry tomatoes into the pan, then drain the butter beans, give them a rinse and add them to the tomatoes.
  
• Add the water, red wine vinegar, remaining salt and honey, give everything a stir and have a taste, then add more salt if required. Transfer the tomatoes and beans to a small casserole dish (25x17x5cm or 10x7x2″).
  
• Nestle in the pork chops, covering them with a bit of the sauce, then transfer to an oven and cook at 180°C or 350°F for 30-35 minutes.
  

Serving: 1 | Calories: 919kcal | Carbohydrates: 69g | Protein: 64g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 28g | Cholesterol: 166mg | Sodium: 723mg | Fiber: 18g | Sugar: 24g