Mexican Pork Chops And Beans

In order to see God’s church grow, we should use the means God has given to us… Preaching the Gospel is the normal way God grows His church. Added to this there is also prayer. Again and again in the book of Acts we find the early Christians in prayer. And as we beseech God for conversion and for maturity, we find God granting our prayers. The more we pray the more we acknowledge that God is the reason for any growth that comes. We acknowledge, in humility, that any growth that comes does not ultimately come from us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Bean/legume, Lisa, Mexican, Polkadot, Pork	4	Servings

INGREDIENTS

1		Reynold's Oven cooking bag
		Size
2	T	Flour
1	c	Thick and chunky salsa
2	T	Lime juice
3/4	t	Chili powder
1/2	t	Garlic powder
4		Pork chops, 1/2 inch thick
		fat trimmed
1		16 oz. light red kidney
		beans drained
2		Green, yellow orange
		or red sweet peppers
		cut into cubes

INSTRUCTIONS

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.  From the Internet Cookbook.  The Polka Dot Palace BBS
1-201-822-3627.  Posted by LISA  Posted to MC-Recipe Digest V1 #704 by
Lisa Clarke <lisa@gaf.com> on  Aug 1, 9

A Message from our Provider:

“Famous last words: I’ll get right with God later”