Pork and Beans ala Crockpot

This is back-pocket comfort cooking, the kind of dump-and-go supper that costs almost nothing and practically cooks itself. Pork chops get pressed down into a bath of canned pork and beans spiked with ketchup, mustard, and onion, then left to cook low all day.

As the chops braise, they turn fork-tender and trade flavor with the beans, while the ketchup and mustard cook down into a sweet-tangy, almost barbecue-like sauce that clings to everything.

There’s no browning and no fuss. You stir together four things, press the chops down into the beans, and let the slow cooker handle the rest.

Kitchen Tips

• Push the chops fully under the bean mixture so they stay moist and don’t dry out on top.
• Use thicker, bone-in chops if you can; thin chops overcook and dry out in a long braise.
• Cook until the pork is genuinely tender, around 7 to 8 hours on low; rushing leaves the chops tough.

Variations

• Add a splash of Worcestershire or a spoon of brown sugar for a deeper barbecue flavor.
• Toss in sliced smoked sausage along with the chops.
• Stir in a diced bell pepper or a pinch of chili powder for a little kick.