2 (16 oz.) cans pork and beans (in tomato sauce)
5 or 6 rib pork chops
Prepared mustard
1/2 c. brown sugar
1/2 c. catsup
5 or 6 onion slices
5 or 6 thin lemon slices (optional)

Preheat oven to 325 degrees. Turn beans into a 13x9x2 inch baking dish. Arrange chops over beans. Dash chops with salt and pepper, then spread tops lightly with mustard; sprinkle brown sugar atop and spread with catsup. Bake for 1 1/4 hours. Place onion and lemon slices atop each chop. Bake 15 minutes.