Ingredients
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)2 tablespoons canola oil1 medium onion, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (10-3/4 ounces) condensed tomato soup, undiluted1-1/4 cups water1 cup uncooked instant rice1/2 cup sliced ripe olives2 to 3 teaspoons chili powder1/2 teaspoon dried oregano1/2 teaspoon salt1/8 teaspoon pepper
Preparation
In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil.
Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until thermometer reaches 160°.
