| Pork Chops with Salsa Beans |  | | It's not the same old pork chops! Tender chops slow-cook in a flavorful baked-bean mixture--a tasty dinner for two. | | Prep Time: | | Total Time: | | Makes: 2 servings | | | User Rating: | | | INGREDIENTS:
| 2 | bone-in center-cut pork loin chops (1/2 inch thick) | | 1/2 | teaspoon peppered seasoned salt | | 1/2 | cup Green Giant® Niblets® frozen corn (from 1-lb bag) | | 1/4 | cup Old El Paso® Thick 'n Chunky salsa | | 1 | can (8 oz) baked beans, undrained | DIRECTIONS:
| 1. | Heat 8-inch skillet over medium-high heat. Sprinkle pork chops with peppered seasoned salt; place in skillet. Cook 2 to 4 minutes or until browned on both sides. | | 2. | In 1 1/2-quart slow cooker, mix corn, salsa and beans. Top with pork chops, overlapping as necessary, and pressing gently into bean mixture. | | 3. | Cover; cook on Low heat setting 4 to 5 hours. | | High Altitude (3500-6500 ft): No change. | NUTRITION INFORMATION:
1 Serving: Calories 360 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 1110mg; Total Carbohydrate 32g (Dietary Fiber 7g, Sugars 9g); Protein 33g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 8%; Iron 25% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet. | |
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