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4 servings
suggest servings
| 2 | tablespoons | flour, all-purpose | |
| 1 | cup | salsa | |
| 2 | tablespoons | lime juice | |
| 3/4 | teaspoon | chili powder | |
| 1/2 | teaspoon | garlic powder | |
| 4 | each | pork chops | trimmed |
| 1 | can | kidney beans | |
| 2 | medium | sweet pepper |
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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 4% | Vitamin C | 7% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
delicious! my husband and friends thought it (the fish) was sensational.
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