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Chili Chops

Total Time

Prep: 15 min. Bake: 45 min.


6 servings

These chops make a delicious meal. They're a definite favorite at our house. I like to serve them over rice along with fresh-from-the-oven corn bread.


  • 6 pork chops (1/2 inch thick)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1/2 cup sliced onion
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 6 green pepper rings


  1. In a large ovenproof skillet, brown chops in oil; drain. Remove the chops; sprinkle with salt and pepper. Combine soup, beans, onion, chili powder and garlic powder in the same skillet. Arrange chops over the soup mixture. Cover and bake at 325° for 35 minutes or until the chops are tender. Top each with a green pepper ring. Bake, uncovered, 10 minutes more.

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