Mexican Pork Chops & Beans
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
salsa
|
|
| 2 | tablespoons |
lime juice
|
|
| ¾ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
garlic powder
|
|
| 4 | each |
pork chops
trimmed |
*
|
| 1 | can |
red kidney beans
|
*
|
| 2 | medium |
sweet bell peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
salsa
|
|
| 3E+1 | ml |
lime juice
|
|
| 3.8 | ml |
chili powder
|
|
| 2.5 | ml |
garlic powder
|
|
| 4 | each |
pork chops
trimmed |
*
|
| 1 | can |
red kidney beans
|
*
|
| 2 | medium |
sweet bell peppers
|
*
|
Directions
Preheat oven to 350℉ (180℃).
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.
