Ingredients:
6-8 1/2 Inch Thick Pork Chops
2 Tablespoon Extra Virgin Olive Oil
1 Large Onion, Chopped
1 Cup Mushrooms, Sliced
3/4 Cup Kidney Beans, Washed
1 Cup Corn Kernels, Drained
1 1/4 Instant Rice, Uncooked
1/2 Cup Black Olives, Cut In Half
1 Teaspoon Cayenne Pepper
1 Teaspoon Hot Chili Powder
1/4 Teaspoon Fresh Ground Oregano
1/4 Teaspoon Table Salt
1/4 Teaspoon Fresh Ground Pepper
1 Can Tomato Soup, Condensed
1 Cup Cold Water
Information:
Serving Size 6
480 Calories Per Serving
18 Grams Of Fat
Cooking Directions:
In a large skillet brown the pork chops on both sides in medium hot oil. Remove skillet but keep the chops warm. Saute the onions and mushrooms until they are tender but crunchy. Add the remaining ingredients and blend well. Bring to a boil and place the pork chops over the top of the mixture. Bake uncovered for 40 minutes at 350 degrees, or until the chops are tender. Serve straight out of the baking dish and spoon onions and mushrooms over the top.
