Mexican Pork Chops and Beans

From: (Emily L.)

Date: Fri, 23 Jul 93 13:10:44 PDT

1 Reynold's Oven cooking bag, large size
2 tbsp flour
1 cup thick and chunky salsa
2 tbsp lime juice
3/4 tsp chili powder
1/2 tsp garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
1 can (16 oz.) light red kidney beans, drained
2 med. green, yellow, orange, or red sweet peppers, cut into cubes

	Preheat oven to 350 degrees F.  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.  Makes 4 servings.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.