New Hampshire Maple Baked Beans Pork Plate
New Hampshire White Mountains tradition reading navy beans slow-baked with cubed salt pork in maple syrup, molasses, and mustard until lacquered and thick, plated alongside a pan-seared bone-in pork chop and buttered brown bread for the deep north country comfort dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 325F (160C). Pat pork chops dry, score fat caps in three places each. Cube salt pork into 1cm pieces. Finely chop onion, mince garlic, pick parsley leaves. Whisk together maple syrup, molasses, both mustards, vinegar, cinnamon, allspice, and 0.5 tsp each salt and pepper.
Sear
Render salt pork in a medium oven-safe Dutch oven over medium 5–6 minutes until golden. Add onion, cook 3 minutes until softened, then garlic 30 seconds until fragrant.
Build
Pour mustard mixture into pot and stir well. Add navy beans, chicken stock, and bay leaves; bring to a simmer over medium-high 2 minutes.
Bake
Cover pot loosely and transfer to oven for 50 minutes, stirring once at 25 minutes, until liquid reduces and beans turn glossy. While beans bake, season pork chops with remaining 1 tsp salt and 0.5 tsp pepper at the 12-minute mark.
Sear
Heat neutral oil in a large heavy skillet over medium-high 2 minutes until shimmering. Sear pork chops 5 minutes per side until deep mahogany crust forms. Transfer to a board and rest 5 minutes; internal temperature should reach 145F (63C).
Toast
Melt butter in a small skillet over medium 60 seconds. Toast brown bread 90 seconds per side until golden. Discard bay leaves from beans.
Plate
Spoon beans onto two plates, set a rested pork chop alongside each, lean buttered toast on the rim of each plate, scatter parsley over beans.
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