Recipe for Mexican Pork Chops and Beans

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 x	Reynolds Oven cooking bag
	lg Size
2 tbl	Flour
1 cup	Thick and chunky salsa
2 tbl	Lime juice
3/4 tsp	Chili powder
1/2 tsp	Garlic powder
4 x	Pork chops, 1/2 inch thick fat trimmed
1 can	(16 oz.) light red kidney beans, drained

Instructions:

Instructions: 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.

9

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