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Mexican Pork Chops


1 Reynold's Oven cooking bag, large size
4 pork chops, de-boned
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 medium green, yellow, orange, or red sweet peppers, cut into cubes.


1. Preheat oven to 350 degrees F.

2. Shake flour in cooking bag; place in 13x9x2 inch baking pan.

3. Add salsa, lime juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients.

4. Place pork chops in bag. Spoon beans and peppers around pork chops.

5. Close bag with nylon tie; cut 6 (1/2 inch) slits in top.

6. Bake until pork chops are tender; 35 to 40 minutes. Let stand in bag 5 minutes.

Serves: 4