Mexican Style Pork Chops

By jacarroll4

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 instant 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

Preparation

Step 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.
Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until meat thermometer reaches 160°. Yield: 6 servings.

1 serving (1 each) equals 330 calories, 10 g fat (2 g saturated fat), 19 mg cholesterol, 934 mg sodium, 44 g carbohydrate, 7 g fiber, 15 g protein.