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Add a photoServings: 4
Ingredients
- 1 x Reynold's Oven cooking bag
- Â Â lg Size
- 2 Tbsp. Flour
- 1 c. Thick and chunky salsa
- 2 Tbsp. Lime juice
- 3/4 tsp Chili pwdr
- 1/2 tsp Garlic pwdr
- 4 x Pork chops, 1/2 inch thick fat trimmed
- 1 can (16 ounce.) light red kidney beans, liquid removed
- 2 med Green, yellow, orange, or possibly red sweet peppers, cut into cubes
Directions
- Preheat oven to 350 degrees F. Shake flour in cooking bag; place in 13x9x2-inch baking pan. Add in salsa, lime juice, chili pwdr and garlic pwdr 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 till pork chops are tender, 35 to 40 min. Let stand in bag 5 min.
- Makes 4 servings.
- 9
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 146 | 45% |
| Total Fat 16.18g | 20% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1397mg | 58% |
| Potassium 722mg | 21% |
| Total Carbs 29.46g | 8% |
| Dietary Fiber 7.9g | 26% |
| Sugars 2.63g | 2% |
| Protein 15.76g | 25% |
