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

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