Recipe - Mexican Pork Roast

1 Reynold's Oven cooking bag
lg Size
2 tablespoon Flour
1 cup Thick and chunky salsa
2 tablespoon Lime juice
Three fourths teaspoon Chili powder
One half teaspoon Garlic powder
4 Pork chops, One half inch thick
fat trimmed
1 cn (16 oz.) light red kidney
beans, drained
2 md Green, yellow, orange,
or red sweet peppers,
cut into cubes

Preheat oven to 350 degrees F. Shake flour in cooking bag; place in
13x9x2inch baking pan. Add salsa, lime juice, chili powder and garlic
powder to bag. Squeeze bag to blend ingredients. Place pork chops in bag.
Spoon bans and peppers around pork chops. Close bag with nylon tie; cut 6
halfinch slits in top. Bake until pork chops are tender, 35 to 40
minutes. Let stand in bag 5 minutes. Makes 4 servings.

From the Internet Cookbook.

* The Polka Dot Palace BBS 12018223627. Posted by LISA

Posted to MCRecipe Digest V1 #704 by Lisa Clarke lisa@gaf.com on Aug 1,
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