Mexican Pork Chops and Beans

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 1 hours Prep: 15 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 80 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

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

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.

  • Add this recipe to your cookbook
  • Add this recipe to your menu

Add your comment

Email Address

(optional)

(optional)



characters left


C0ab3df4f03fb5f681505b10ecbd01c554b2ba46
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 45g
Amount per Serving
Calories 80 6% of calories from fat
% Daily Value*
Total Fat 1.0g1%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 389mg16%
Total Carbohydrate 15.0g5%
 Dietary Fiber 1.0g3%
 Sugars 2.0g
Protein 4.0g9%
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.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Excuse Me Waiter, My Soup is Cold!

by Mark R. Vogel Mark R. Vogel

The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......

read more...

Rumple

Member Review

*****

Baked Fish Fillet

delicious! my husband and friends thought it (the fish) was sensational.

Reviewed by Rumple

Chive Tarragon Deviled Eggs recipe
Recipe Photo
Recipe Photo