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Mexican-style Pork Chops; Main Dish
Topic Started: Jan 29 2006, 12:07 AM (133 Views)
Mike
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6 bone-in pork loin chops (1/2 inch thick)
2 Tbsp vegetable 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 tsp chili powder
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper

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 remaining ingredients; bring to a boil. Place chops over top. Bake, uncovered, at 350* for 35-40 minutes or until meat is tender.
 
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