|2 tablespoons||Vegetable oil|
|6||(1/4-inch-thick) pork chops|
|10¾ ounce||Can tomato soup; undiluted|
|15 ounces||Can kidney beans; undrained|
|½ cup||Onion; sliced|
|1 tablespoon||Chili powder|
|½ teaspoon||Garlic powder|
|6||Green pepper rings|
|Hot cooked rice|
: Heat 2 tablespoons oil in a large ovenproof skillet; brown pork chops on both sides. Remove chops and sprinkle with salt and pepper.
Combine soup, beans, onion, chili powder, and garlic powder in skillet. Place chops over soup mixture. Cover and bake at 325 F degrees for 45 minutes or until chops are tender. Top each chop with a green pepper ring (brushed with vegetable oil) during last 10 minutes. Serve over hot cooked rice. Yield: 6 servings.
Thelma Peedin of Virginia, in January, 1987"Southern Living". Typos by Jeff Pruett.
From: Jeff Pruett Date: 09 Jan 97 National Cooking Echo Ä
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