CHOPS 'N CHILI
This one should warm you up on a chilly Fall day! Just remember not to overcook the chops or they'll be like shoe leather!
Serves: 6
Recipe By: Thelma Lee Peedin of Newport News, Virginia ( in Taste of Home Magazine)

6 Loin Pork Chops, cut 3/4 inch thick
2 tablespoons Vegetable Oil
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 can Condensed Tomato Soup (10-oz.) -- undiluted
1 can Kidney Beans (15-oz.) -- undrained
1/2 cup sliced Onion
1 tablespoon Chili Powder
1/2 teaspoon Garlic Powder
6 rings Green Pepper

Preheat oven to 325 degrees. In a large ovenproof skillet, brown the chops in oil over high heat about 3-4 minutes per side; sprinkle with salt and pepper. Meanwhile, in a medium bowl, combine soup, beans, onion, chili powder and garlic powder; pour over chops. Cover and bake 35 minutes or until the chops are tender. Top each with a green pepper ring; bake uncovered 10 minutes more.


Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved