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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These chops make a delicious meal. They're a definite favorite at our house. I like to serve them over rice along with fresh-from-the-oven corn bread. Ingredients:
6 pork chops (1/2 inch thick) |
2 tablespoons vegetable oil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (15-1/2 ounces) kidney beans, rinsed and drained |
1/2 cup sliced onion |
1 tablespoon chili powder |
1/2 teaspoon garlic powder |
6 green pepper rings |
Directions:
1. In a large ovenproof skillet, brown chops in oil; drain. Remove the chops; sprinkle with salt and pepper. Combine soup, beans, onion, chili powder and garlic powder in the same skillet. Arrange chops over the soup mixture. Cover and bake at 325° for 35 minutes or until the chops are tender. Top each with a green pepper ring. Bake, uncovered, 10 minutes more. Yield: 6 servings.
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