Bone-In Pork Chops with Baked Beans and Slaw

Macros (makes 6 servings):

Protein: 65
Carbs: 93
Fat: 36
Calories: 956

Grocery List:

  • Bone-in pork chops (3 lbs)
  • Olive oil (2 TBSP)
  • Bacon (one 12 oz package)
  • Baked beans (two 28 oz cans)
  • Green pepper
  • Onion
  • Jalapeño
  • Syrup (2 TBSP)
  • Buffalo sauce (1 TBSP)
  • Ketchup (2 TBSP)
  • Dijon (1 TBSP)
  • Brown sugar (1/2 cup)
  • Slaw mix (one 16 oz bag)
  • Seasonings: salt and pepper


  1. Dice bacon into small bits
  2. Add the raw bacon bits to a 15-inch cast-iron skillet. Cook until desired tenderness. Set aside when done
  3. Discard ~75% of the bacon grease (keep some for the next steps)
  4. Dice your onion, pepper, and jalapeno
  5. Sauté the veggies in bacon grease until desired tenderness
  6. Add both cans of baked beans, the cooked bacon bits, syrup, buffalo sauce, ketchup, Dijon, and brown sugar
  7. Bring the beans to a light boil, stirring frequently (the beans stick to the pan somewhat easily)
  8. Remove the beans from heat and let cool
  9. Pre-heat oven to 400 ºF
  10. Add olive oil to a large pan/wok and set to high heat
  11. Season the pork chops with salt and pepper
  12. Sear the pork chops for a few minutes on each side until golden brown. Then add them to a baking sheet lined with foil
  13. Cook the pork chops at 400 ºF for 6-8 minutes (internal temp of 140 ºF – I like to err on the lower side because pork chops seem to overcook easily when reheating in the microwave)
  14. Add the baked beans to a meal prep container followed by your pork chops and slaw mix
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