Mexican-Style Pork Chops

• 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1-1/4 cups water
• 1 cup uncooked instant rice
• 1/2 cup sliced ripe olives
• 2 to 3 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. 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.
2. Place chops over the onion mixture. Bake, uncovered, at 350u0b0 for 20-25 minutes or until thermometer reaches 160u0b0.

chops, canola oil, onion, kidney beans, whole kernel corn, tomato soup, water, rice, olives, chili powder, oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/mexican-style-pork-chops/ (may not work)