6 pork chops
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
1 garlic clove, crushed
2 tsp. sugar
1/2 tsp. dry mustard
1/4 c. ketchup
1 tbsp. vinegar
1 (1 lb.) can kidney beans, drained
1 (1 lb.) can white lima beans, drained

Brown pork chops in skillet and season with salt and pepper; add onion and garlic. Cook until chops are tender. Combine sugar, mustard, ketchup, and vinegar; pour over chops in pan. Stir to coat. Remove pork chops from pan and fold beans into sauce. Turn bean mixture into a 9x13 inch casserole dish. Arrange pork chops on top. Cover with foil and bake 45 minutes at 350 degrees.