PORK CHOP DINNER
2/3 c. instant rice
1 (14½ oz.) can stewed tomatoes
1 can (16 oz.) kidney beans, rinsed and drained
1 can (5¼ oz.) whole-kernel corn, drained
6 pork loin chops, ½ inch thick (2 lb.)
1 Tbs. vegetable oil
½ tsp. salt
½ tsp. black pepper
½ c. salsa
1 tsp. chili powder
Coat a microwave-safe 9”x13” baking dish with nonstick cooking spray. Sprinkle the rice over the bottom of the dish. Spread the stewed tomatoes evenly over the rice. In a medium bowl, combine the kidney beans and corn; mix well and reserve ½ c. of the mixture. Sprinkle the remaining corn mixture over the stewed tomatoes. Brush the pork chops with the oil and season with the salt and pepper. Place in the baking dish over the corn mixture. In a small bowl, combine the salsa and chili powder; spread evenly over the pork chops. Sprinkle with the reserved corn mixture. Cover the baking dish with plastic wrap and microwave at 80% power for 12 minutes, ...
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