Mexican Pork Chops and Beans
This effortless one-pan meal delivers juicy, spice-infused pork chops nestled in a warm bed of kidney beans and vibrant sweet peppers. The combination of chunky salsa, fresh lime juice, and aromatic chili powder creates a rich, tangy sauce that keeps the meat moist while baking. It’s a perfect solution for busy weeknights when you crave bold Mexican-inspired flavors without the cleanup. The dish is hearty yet fresh, offering a satisfying balance of savory protein and earthy legumes. Serve it directly from the oven for a cozy family dinner or pair it with crisp cornbread for a complete feast. It’s simple, delicious, and sure to become a staple in your rotation.
Description
This effortless one-pan meal delivers juicy, spice-infused pork chops nestled in a warm bed of kidney beans and vibrant sweet peppers. The combination of chunky salsa, fresh lime juice, and aromatic chili powder creates a rich, tangy sauce that keeps the meat moist while baking. It’s a perfect solution for busy weeknights when you crave bold Mexican-inspired flavors without the cleanup. The dish is hearty yet fresh, offering a satisfying balance of savory protein and earthy legumes. Serve it directly from the oven for a cozy family dinner or pair it with crisp cornbread for a complete feast. It’s simple, delicious, and sure to become a staple in your rotation.
Ingredients
- 1 Reynold's Oven cooking bag, large size
- 2 flour
- 1 thick and chunky salsa
- 2 lime juice
- 3/4 chili powder
- 1/2 garlic powder
- 1 can (16 oz.) light red kidney beans, drained
- 2 medium sweet peppers (green, yellow, orange, or red), cut into cubes
- 4 pork chops
Directions
- 1 Preheat oven to 350 degrees F.
- 2
Shake the flour inside the large oven cooking bag to coat the interior evenly. Place the bag in a 13x9x2-inch baking pan.- 3
Add the salsa, lime juice, chili powder, and garlic powder to the bag. Squeeze the bag gently to blend the ingredients into a sauce.- 4
Place the pork chops inside the bag. Spoon the drained kidney beans and cubed sweet peppers around the pork chops.- 5
Close the bag securely with the provided nylon tie. Using scissors, cut six half-inch slits in the top of the bag to allow steam to escape.- 6
Bake until the pork chops are tender and cooked through, approximately 35 to 40 minutes.- 7
Remove from oven and let stand in the bag for 5 minutes before serving.NoteFor food safety, ensure pork chops reach an internal temperature of 145°F.
You can substitute boneless chicken breasts for the pork chops if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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