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Mexican Pork Chops and Beans

1 Reynold's Oven cooking bag lg Size
2 tb Flour
1 c Thick and chunky salsa
2 tb Lime juice
3/4 ts Chili powder
1/2 ts Garlic powder
4 Pork chops, 1/2 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 13x9x2-inch 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 half-inch slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand in bag 5 minutes. Makes 4 servings.

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