Pork Chop Lima Casserole

This is church-supper, Grandma’s-recipe-box casserole at its most honest. Browned pork chops layered with lima beans and green bell pepper, all bound together with a ketchup-based pan sauce that turns into a tangy gravy over the long bake.

Searing the chops with sliced onions first is doing double duty. The pork develops a deep crust and the onions soften in the meat drippings, building the flavor base for the whole dish. Don’t skip this step. Going straight to the oven with raw chops gives you bland casserole.

The ketchup-water deglaze is the old-fashioned trick that gives this dish its character. As it bakes, the sauce reduces and clings to the chops while the lima beans soak up the savory liquid. Adding reserved bean liquid as needed during baking keeps everything from drying out, so check at the halfway mark.

Ninety minutes at 350°F (175°C) is long enough to render the chops fork-tender even if they started out tough. The lima beans turn creamy on the outside while keeping a meaty bite at the center.

Kitchen Tips

• Use bone-in pork chops for best flavor. Boneless chops can dry out over the long bake.
• Sear hard. Pale chops yield pale sauce.
• Frozen lima beans work if you can’t find fresh or canned. Adjust liquid accordingly.
• Cover with foil for the first hour, then uncover for the last 30 minutes to caramelize the top.

Variations

• Swap green pepper for diced red bell pepper for sweeter flavor.
• Add a teaspoon of smoked paprika or chipotle powder to the sauce.
• Stir in 2 tablespoons of brown sugar for a sweet-savory version that leans toward baked beans.