Print
Email
Add a photo
Ingredients
- 1 lg. size oven cooking bag (14 x 20 inch)
- 2 T flour
- 1 c. thick and chunky salsa
- 2 T lime juice
- 3/4 teaspoon chili pwdr
- 1/2 teaspoon garlic pwdr
- 4 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 in cubes
Directions
- Preheat oven to 350 degrees. Shake flour in oven cooking bag; place in 13 x 9 x 2 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 beans 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. Serves 4.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 995g | |
| Calories 1266 | |
| Calories from Fat 581 | 46% |
| Total Fat 64.59g | 81% |
| Saturated Fat 23.63g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 5586mg | 233% |
| Potassium 2855mg | 82% |
| Total Carbs 108.2g | 29% |
| Dietary Fiber 31.4g | 105% |
| Sugars 10.14g | 7% |
| Protein 61.88g | 99% |
