Mexican Pork Chops and Beans

1 cooking bag, large size
2 Tbsp flour
1 cup thick and chunky salsa
2 Tbsp lime juice
3/4 tsp chili powder
1/2 tsp garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
1 (16 oz) can light red kidney beans, drained
2 medium green, yellow, orange, or red sweet peppers, cut into strips

Preheat oven to 350 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.

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