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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 145 | 46% |
| Total Fat 16.15g | 20% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1396mg | 58% |
| Potassium 714mg | 20% |
| Total Carbs 27.05g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 2.53g | 2% |
| Protein 15.47g | 25% |
