Mexican Pork Chops and Beans
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 strips
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.