Mexican Pork Chops

• 4 (3/4-inch) loin chops
• 1/2 c. chopped green pepper
• 1/4 c. chopped onion
• 1 (16 oz.) can tomatoes, chopped
• 8 oz. can whole kernel corn, drained
• 8 oz. can kidney beans, drained
• 1 (4 oz.) can mild green chilies, rinsed, seeded and chopped
• 1/2 c. long grain rice
• 1/2 c. water
• hot pepper sauce
• 3/4 tsp. salt
• pepper to taste

1. Trim excess fat from chops and render fat until 2 tablespoons accumulate.
2. Discard trimmings and brown chops in fat on both sides.
3. Salt and pepper to taste.
4. Set aside.
5. Saute pepper and onion.
6. Stir in undrained tomatoes, corn, kidney beans and uncooked rice and water, chilies, hot pepper sauce to taste and salt. Bring to boil.
7. Turn into 12 x 7 1/2 x 2-inch baking dish. Top with pork chops.
8. Cover and bake at 350u0b0 for 35 minutes. Uncover and bake 15 minutes.

loin chops, green pepper, onion, tomatoes, whole kernel corn, kidney beans, green chilies, long grain rice, water, pepper sauce, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789883 (may not work)