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1
In a Dutch oven, bring the water and beans to a boil over high heat.
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2
Boil for 2 minutes.
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3
Remove from the heat and let stand for 1 hour.
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4
Return to the heat and bring to a simmer over high heat.
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5
Reduce the heat and simmer, covered, for 1 hour, or until tender.
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6
Rinse and drain well in a colander.
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7
Preheat the oven to 350F.
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8
Lightly spray a 1 1/2-quart casserole dish with cooking spray.
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9
Set aside.
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10
In a small nonstick skillet, cook the pork chop over medium-high heat for 2 to 3 minutes on each side, or until browned.
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11
Cut into small cubes.
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12
Pour the beans into the casserole dish.
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13
Stir in the pork, Chili Sauce, 1 cup water, the onion, molasses, brown sugar, mustard, and garlic powder.
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14
Bake, covered, for 4 hours, or until the pork is tender.
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15
If the beans begin to dry out, stir in more water, about 1/4 cup at a time.
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16
(Per serving)
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17
Calories: 236
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18
Total fat: 3.0g
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19
Saturated: 0.5g
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20
Trans: 0.0g
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21
Polyunsaturated: 0.5g
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22
Monounsaturated: 1.0g
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23
Cholesterol: 10mg
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24
Sodium: 32mg
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25
Carbohydrates: 43g
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26
Fiber: 11g
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27
Sugars: 18g
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28
Protein: 11g
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29
Calcium: 106mg
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30
Potassium: 749mg
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31
2 starch
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32
1 other carbohydrate
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33
1 very lean meat
