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Mexican-Style Pork Chops
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6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons canola 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
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 thermometer reaches
160°.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |