Mexican pork chops and beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Reynold's Oven cooking bag | |
| large | Size | |
| 2 | tablespoons | Flour |
| 1 | cup | Thick and chunky salsa |
| 2 | tablespoons | Lime juice |
| ¾ | teaspoon | Chili powder |
| ½ | teaspoon | Garlic powder |
| 4 | Pork chops, 1/2 inch thick fat trimmed | |
| 1 | can | (16 oz.) light red kidney beans, drained |
| 2 | mediums | Green, yellow, orange, or red sweet peppers, cut into cubes |
Directions
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. Makes 4 servings.
From the Internet Cookbook.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@...> on Aug 1, 9