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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My family's fond of Mexican food, and I love to cook but not clean up. This easy one-pot meal makes everybody happy.Beverly Short, Gold Beach, Oregon Ingredients:
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each) |
2 tablespoons canola 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 minute® white rice |
1/2 cup sliced ripe olives |
2 to 3 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. 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 the remaining ingredients; bring to a boil.
2. Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until meat thermometer reaches 160°. Yield: 6 servings.
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