Mexican-Style Pork Chops

Name: Mexican-Style Pork Chops
Ingredients: 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

13 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until thermometer reaches 160°.