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Mexican Pork Chops & Beans

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Submitted by rh

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML SALSA
2 3E+1
TABLESPOONS ML LIME JUICE
¾ 3.8
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML GARLIC POWDER
4 4
EACH EACH PORK CHOPS
trimmed *
1 1
CAN CAN RED KIDNEY BEANS *
2 2
MEDIUM MEDIUM SWEET BELL PEPPERS *

Directions

Preheat oven to 350℉ (180℃).

Shake flour in cooking bag; place in 13×9×2-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 80 6% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 389mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 7%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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