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Pork Chops Mexicali




Source of Recipe


adapted


Recipe Introduction


I adapted a recipe to meet my family's allergy needs. We liked this!


List of Ingredients




Pork Chops Mexicali

Olive oil to coat skillet and baking dish

1 onion

1 green pepper

2 stalks celery

1 can (15 oz) diced tomatoes

1 can (15 oz) black beans

1/2 tsp oregano

1/2 tsp salt free spice blend (I used Penzey's Mural of Flavor)

4 lean pork steaks, about 1 inch thick






Recipe









Spray skillet with olive oil;

Chop onion, green pepper and celery into bite sized pieces; saute in olive oil till crisp tender.

Combine remaining ingredients, except pork chops, in skillet and heat to boiling. Reduce heat and simmer for about 5 minutes, stirring often.

Spray baking dish (1 1/2 quart); pour bean mixture in baking dish.

Preheat oven to 350.

In skillet, brown pork chops; place on top of bean mixture. Cover and bake for about 20 to 25 minutes or until pork chops are cooked through.

4 servings