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| Mexican-style Pork Chops; Main Dish | |
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| Tweet Topic Started: Jan 29 2006, 12:07 AM (133 Views) | |
| Mike | Jan 29 2006, 12:07 AM Post #1 |
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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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