Beans and Porkchop Casserole

	2 cans pork and beans
	6 pork chops
	6 Tbsp dry mustard
	6 Tbsp brown sugar
	6 tsp catsup
	6 slices onion
	6 slices lemon

Put beans in bottom of 9X12-inch casserole.
Place the six pork chops on top.
On top of each pork chop put 1 tablespoon mustard,
1 tablespoon brown sugar, 1 tablespoon catsup, a
thin slice of onion, and a thin slice of lemon.
Stick a toothpick in the center of each to hold in place.
Cook in oven at 350 F for 1 hour, or until pork chops are tender.

Serves six.

Adapted from The Mississippi Cookbook, page 248.

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