Recipe - Mexican Pork Chops

I've been trying to serve less red meat, but have had trouble finding ways to mix in pork, chicken or even fish that everyone is happy with. Our new pork stand-by is to marinate some chops in low-sodium Dale's for about 30 minutes and then toss them on the grill. It's super easy and really good. But that about summed up my pork chop resume. Last night I tried something new that fit into my favorite kinds of meals - those that have ingredients that are mostly dumped out of something, and everything is contained in one dish.

Here ya go....

Mexican Style Pork Chops

4 Center Cut Pork Chops, bone in (pretty thick - about 3/4" or so)
Can black beans, drain & rinse
Can yellow corn, drain
1 cup instant rice, uncooked
1 medium onion, chopped (or about a cup of frozen chopped onion)
1 can tomato soup
1 1/4 cup water
2 tsp chili powder
1/2 tsp oregano
1/2 tsp salt
1/8 tsp pepper
2 tbsp cooking oil
1 cup shredded cheddar cheese

Pre-heat oven to 375
Heat oil in large oven proof skillet with Med-High heat
Brown pork chops in oil on both sides, about 3 min per side
Remove chops from heat and set aside
Saute onion in same skillet until tender
Add all remaining ingredients, except cheese
Bring to boil, then turn off heat
Lay pork chops on top of mixture
Bake in oven for 25-30 minutes (depends on thickness of chops)
Sprinkle with cheese for the last 5 minutes in the oven

Family feedback: Kids and Jason liked it, and we all had plenty for lunch leftovers. You could add more chops if you needed to.