Pork Chops Southwestern Style

Ingredients

6 (1/2-inch) boneless Pork chops
1/2 (10-ounce) jar Mild Salsa
1 (15.5-ounce) can Black Beans
1 (8-ounce) package grated, Cheddar cheese
1 bunch onions, chopped
1 (7.5-ounce) jar jalapeno relish
1 (8-ounce) carton sour cream
1 (7-ounce) box instant rice

Preparation

Preheat oven to 375 degrees. Using a 9- x 13-inch baking pan; place pork chops in a large oven browning bag that has been sprinkled with 1 tablespoon of flour. Pour salsa into bag and spread over pork chops. Cut six small slits into bag and bake pork chops for 45 minutes to 1 hour or until done. Cook rice according to package directions. Spoon rice onto a serving platter and place pork chops on top of rice. Heat black beans. Spoon beans onto each pork chop. Layer each pork chop with grated cheese, chopped onions, jalapeno relish and sour cream. Add additional grated cheese to the top of each layered pork chop. Garnish with bell pepper rings. Makes 6 servings. –Renee Neal, Cullman County