2 tbsp. vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
1 can condensed tomato soup, undiluted
1 can (15 1/2 oz.) kidney beans, un-drained
1/2 cup sliced onion
1 tbsp. chili powder
1/2 tsp. garlic powder
6 green pepper rings
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| CHILI CHOPS | |||
| Yields 6 | |||
| 6 pork chops (1/2 inch thick) 2 tbsp. vegetable oil 1/2 tsp. salt 1/8 tsp. pepper 1 can condensed tomato soup, undiluted 1 can (15 1/2 oz.) kidney beans, un-drained 1/2 cup sliced onion 1 tbsp. chili powder 1/2 tsp. garlic powder 6 green pepper rings |
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| In a large oven proof 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 40-45 minutes or until the chops are tender. Top each with a green pepper ring. Bake, uncovered, 10 minutes more. | |||