4 thin, lean pork chops (3/4 lb.)
1/2 lb. smoked sausage, sliced (kielbasa)
1 tsp. minced garlic
1 sm. sweet green pepper, cored, seeded and cut into strips
1 tsp. thyme, crumbled
1/2 c. dry white wine
1 (1 lb.) can pork and beans in tomato sauce
1 (1 lb. 4 oz.) can white kidney beans, drained
1 (8 oz.) sliced carrots, drained

Heat oven to 425 degrees. Brown chops and sausage in large skillet in their own fat. Remove to platter. Add garlic and pepper to skillet; saute for 2-3 minutes. Stir in thyme and wine. Cook, stirring to lift up browned-on pieces.

Stir in pork and beans, kidney beans and carrot. Bring to boil. Remove from heat. Arrange meat, beans, pepper strips and carrots in shallow 6 1/2 x 10-inch casserole. Bake for 10 minutes or until bubbly.