1 tbsp. flour
1 cup of your favorite barbecue sauce
1 tsp. chili powder
1/2 tsp. dry mustard
1 can (15 oz.) black beans, drained
1 med. onion, chopped
4 pork chops (1/2 inch thick)
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| NO MESS BARBECUE PORK CHOPS | |||
| Serves 4 | |||
| 1 Reynolds Oven Bag, large size (14 x 20) 1 tbsp. flour 1 cup of your favorite barbecue sauce 1 tsp. chili powder 1/2 tsp. dry mustard 1 can (15 oz.) black beans, drained 1 med. onion, chopped 4 pork chops (1/2 inch thick) |
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| Preheat oven to 350. Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2 inch baking pan. Add barbecue sauce, chili powder and mustard to oven bag. Squeeze oven bag to blend in flour. Add beans, onion and pork chops to oven bag. Turn oven bag to coat pork chops with sauce. Arrange ingredients in an even layer in oven bag. Close oven bag with nylon tie; cut six 1/2 inch slits in top. Bake until pork chops are tender, 30-35 minutes. | |||