Mexicali Pork Chops

**Recipe from Families.com

Serves: 4

* 4 pork loin chop -- 3/4" thick
* 1/2 cup green bell pepper -chopped
* 1/4 cup diced onion
* 1 can diced tomatoes -- (16 ounce)
* 1 can corn -whole kernel -- (8 ounce) drained
* 1 can kidney beans -- (8 ounce) drained
* 1/2 cup white rice
* 1/2 cup water
* 1 can diced green chilies -- (4 ounce)
* few dash hot pepper sauce

If pork chops are frozen, do not thaw until ready to use. If they are fresh, freeze them and keep with the dish. Cook green pepper and onion in oil till tender but not brown. Stir in undrained tomatoes, drained corn, drained kidney beans, uncooked rice, water, chilies, hot pepper sauce, and 3/4 tsp salt. Bring to a boil. Pour into a 12x7 1/2x2-inch baking dish. Freeze.

To serve: Thaw dish. Brown pork chops. Season with salt and pepper. Arrange pork chops on top of dish. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more or until meat is tender.