In The Kitchen: Chops and Beans is sentimental favorite

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By Robin McDaniel
Blount Today

This week’s recipe has stood the test of time for the family of my friend and co-worker Rosemary Jennings. It’s not
complicated or fancy, but is a sentimental favorite.

The Chops and Beans story starts with one of Rosemary’s sons, Stephan Zerambo. When Stephan was a fourth grader in Philadelphia, Pa., the school did a cookbook as a fund raiser. Stephan was asked to bring his favorite recipe, and he told his mom he wanted the "Chops and Beans" dish. It has been a family favorite ever since, and Stephan is now 24 years old.

According to Stephan, there are two side dishes that are a "must" -- mashed potatoes and applesauce.

I tried the recipe the other night and the pork chops were very juicy and tender. It was delicious, especially since we followed Stephan’s advice and added mashed potatoes and applesauce.

Rosemary says she buys the thin pork chops, but I went for the thick ones and baked the dish about 15 minutes longer since the chops were thick.

Stephan Zerambo’s Chops and Beans

6 pork chops
2 cans (15 oz.) pork and beans
2 Tablespoons barbecue sauce (any brand)
1 Tablespoon brown sugar
Salt and pepper to your taste


Lightly spray 13 x 9 inch pan or glass dish with Pam or any non-stick product. Pour 1 can of beans on bottom of pan. Lay pork chops on top of beans. Mix together the barbecue sauce and the brown sugar. Spoon half the mixture on top of pork chops. Add the other can of beans and spoon the rest of the barbecue/brown sugar mixture on top. Cover and bake at 350 degrees for about 45 or 50 minutes.

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