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.