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Preheat oven to 350 degrees. Place diced bacon into a 6-quart stockpot and brown on medium-high heat. When fat is rendered and bacon has slightly browned, season pork chops with salt and pepper and sear on both sides in bacon drippings. Remove chops to a plate and set aside, leaving drippings in the pot.
Add onion, garlic, ginger and green pepper to the pot and sauté about 2 minutes. Deglaze pan with ginger ale, bring to a boil, and reduce liquid by half. Add beans, vegetable stock, tomatoes, Coconut balsamic, Ginger & Honey balsamic, Pinot Grigio vinegar, brown sugar, parsley and thyme. Bring mixture to a simmer and put pork chops back into the pot.
Loosely cover the pot with lid and place in oven until pork is tender and liquid has reduced slightly approximately 1 - 1 1/2 hours. Remove lid and continue cooking until the top of beans is slightly browned and liquid has reduced, about 1/2 hour more.
Divide among 4 plates and serve garnished with toasted coconut and drizzled with Coconut balsamic.
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