2 (1 lb.) cans pork and beans in tomato sauce
6 lean pork chops (boneless chops are best)
Yellow mustard
1/2 c. brown sugar
1/2 c. catsup
6 slices onion (about 1/8-inch thick)
6 thin slices lemon

Heat oven to 325 degrees. Pour beans into a 13x9x2-inch baking dish. Arrange chops over the beans. Season chops with salt and pepper, then spread tops lightly with mustard. Sprinkle brown sugar on chops and spread the catsup on top. Bake at 325 degrees for 1 1/4 hours. Place onion and lemon slices on top of each chop and bake another 15 minutes. Trim with chopped parsley. Serves 6. (Excellent for Sunday night supper.)