You are here: Home » Recipes » Pork and Beans Skillet Supper Pork and Beans Skillet Supper Recipe by Canned Food Alliance Yield 6 servings Pork chops cook right along with baked beans and corn, and because these vegetables are canned (and therefore already cooked), as soon as the chops are done dinner is served. PrintEmail Ingredients 6 -- boneless, center-cut pork chops, about 3 ounces each2 teaspoons light brown sugar1/4 teaspoon salt and pepper, to taste1 teaspoon vegetable oil1/2 cup apple juice1 -- (15-ounce) can baked beans1 -- (7-ounce) can corn kernels, drained1 teaspoon apple-cider vinegar1 pinch dried thyme (optional) Instructions Season the pork chops on both sides with brown sugar, and salt and pepper to taste; set aside. Heat the oil in a large skillet over medium heat. Brown the chops on both sides, about 2 minutes per side. Add the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar, and thyme, if desired. Stir briefly to combine the liquids in the pan. Simmer until the chops are firm to the touch (an internal temperature of 155F), about 10 minutes, turning two or three times. Turn off the heat, cover for about five minutes as you finish preparing the meal; pork will come up to 160F. When the chops are done move them to a serving platter. If the bean mixture is too liquid, boil over high heat for a few minutes, until lightly thickened, stirring often. Spoon the beans around the chops and serve.