Recipe Archives->Pork->Mexican Pork Chops

Mexican Pork Chops and Beans
Makes 4 servings.

1 Reynold's Oven cooking bag, large size
2 tablespoons flour
1 cup thick and chunky salsa
2 tablespoons lime juice
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
16 oz can light red kidney beans, drained
2 green, yellow, orange, and/or red sweet peppers, chopped

Preheat oven to 350 degrees F.  Shake flour in cooking bag; place
in 13x9x2-inch baking pan.  Add salsa, lime juice, chili powder and
garlic powder to bag.  Squeeze bag to blend ingredients.  Place
pork chops in bag.  Spoon bans and peppers around pork chops.  Close
bag with nylon tie; cut 6 half-inch slits in top.  Bake until pork
chops are tender, 35 to 40 minutes.  Let stand in bag 5 minutes.

Printable version: mexican-pork-chops.txt.