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Mexican Pork Chops
Recipe by: Bruce McKay; modified from recipe by Amalia Ruiz Clark
servings: 4
Ingredients
4 pork chops, 3/4"to 1" thickpinch salt and pepper
1/4 cup lc flour substitute
1 Tbsp cooking oil
3/4 cup onion, finely chopped
1 cup diced green chiles (a 7 oz can)
2 cups Mexican style sliced stewed tomatoes, (a 14 1/2 oz can)
2 tsp dried oregano, crushed
2 tsp onion powder
1/2 tsp garlic powder
1 oven bag, 14" X 20"
Directions
Preheat oven to 275F.
Sprinkle pork chops with salt and pepper; dredge in flour substitute to coat. Heat oil in skillet and lightly brown pork chops on both sides.
Place baking bag on 11"x 15" 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.
(courtesy of Bruce McKay [mkayson@...])
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