Mexican-Style Pork Chops
My family's fond of Mexican food, and I love to cook but not clean up. This easy one-pot meal makes everybody happy.—Beverly Short, Gold Beach, Oregon
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1-1/4 cups water
- 1 cup uncooked instant rice
- 1/2 cup sliced ripe olives
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil.
Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until meat juices run clear. Yield: 6 servings.