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Old 02-28-2004, 01:56 PM
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Join Date: May 2002
Location: Heart of Cajun Country
Posts: 4,607
Mexican Pork Chops

Mexican Pork Chops

4 pork chops, " to 1" thick
pinch salt and pepper
cup flour
1 Tbsp cooking oil
cup onion, finely chopped
1 cup diced green chiles (a 7 oz can)
2 cups Mexican style sliced stewed
------- tomatoes, (a 14 oz can)
2 tsp dried oregano, crushed
2 tsp onion powder
tsp garlic powder
1 oven bag, 14" X 20"

Preheat oven to 275F. Sprinkle pork
chops with salt and pepper; dredge
in flour to coat. Heat oil in skillet and
lightly brown pork chops on both sides.

Place baking bag on 11"x15" baking
tray or in shallow baking dish of the
same size. Lay pork chops at the
closed end of the baking bag and
roll the top of the baking bag back to
expose the chops; spoon chopped
onion and diced green chiles onto
the top of each of the pork chops,
covering evenly. Sprinkle covered
chops with oregano, onion powder,
and garlic powder. Spoon stewed
tomatoes into spaces between
covered pork chops. Elevate open
end of baking bag, gradually pour
liquid from stewed tomatoes into bag,
then secure open end of bag with
nylon tie. Puncture top of baking bag
with four small holes.

Place tray or dish with baking bag
and contents in oven and bake at
275F for three hours.

Spoon sliced tomatoes and liquid
from baking bag onto tops of pork
chops when serving.

Recipe by: Bruce McKay; modified from
------------- recipe by Amalia Ruiz Clark
Hook 'Em Horns!!!!
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