1 lb. smoked Polish sausage
4 slices slab bacon (1/4" thick), cut crosswise in half
3 smoked center-loin pork chops, 1/2" thick (about 1 lb.)
3/4 lb. pork tenderloin, trimmed, cut into 1/2" diagonal slices
2 tbsp. unsalted sweet butter
1 lg. onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 1/2 tbsp. tomato paste
1 bouquet garni (1 sprig parsley, 1 tsp. dried thyme leaves & 1 bay leaf tied in double thickness of cheesecloth)
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 (15 oz.) cans white northern beans, drained
3 tbsp. snipped fresh parsley

Heat oven to 425 degrees. Pierce sausage with fork in several places; simmer in water to cover 15 minutes; drain. Remove casing; cut sausage into 1/2" diagonal slices.

While sausage cooks, layer bacon slices in lightly greased shallow 3 quart baking dish. Top with smoked pork chops. Bake, uncovered, turning chops once, 20 minutes. Drain; reserving 3 tablespoons fat and pan juices.

Saute tenderloin slices in butter in large skillet over high heat, turning once, 4 minutes. Remove meat; reserve covered. Saute onion and garlic in same skillet 30 seconds; cook covered over medium-low heat 3 minutes. Stir in broth, tomato paste, bouquet garni, salt and pepper; simmer covered 5 minutes. Stir in beans and 2 tablespoons of the parsley; cook covered 30 seconds.

Remove bacon and chops from baking dish. Pour bean mixture into baking dish. Overlap bacon chops, sausage and tenderloin slices on top. Drizzle reserved fat and pan juice over meat. Bake uncovered 20 minutes. Remove bouquet garni. Garnish with remaining parsley.