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    South of the Border Pork Chops

    Source of Recipe

    Ranch and Penthouse

    Recipe Link:

    List of Ingredients

    4 pork loin chops 1-inch thick
    1/2 t. salt
    1/2 t. black pepper
    1 T. vegetable oil
    2 14 1/2 oz cans stewed tomatoes undrained
    16 oz can red kidney beans rinsed and drained
    15 1/4 oz can whole kernel corn drained
    2/3 cup uncooked long-grain white rice
    1/2 cup picante sauce
    1 teaspoon chili powder
    2 green onions chopped


    Measuring spoon
    Measuring cup


    Sprinkle pork chops on both sides with salt and black pepper
    Heat oil in skillet over medium-high heat
    Add pork chops and cook 2 to 3 minutes on each side or until browned
    Transfer to platter
    To the same skillet, add tomatoes, kidney beans, corn, rice, picante sauce, and chili powder
    Mix well
    Bring to a boil over high heat
    Place pork chops in the tomato mixture
    Reduce heat to low
    Cover and simmer 20 minutes, or until chops are cooked through
    Remove skillet from heat and allow to stand covered 5 minutes
    Garnish with green onions and serve




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