1 lg. size oven cooking bag (14 x 20 inch)
2 tbsp. flour
1 c. 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 can (16 oz.) light red kidney beans, drained
2 med. green, yellow, orange or red sweet peppers, cut in cubes

Preheat oven to 350 degrees. Shake flour in oven cooking bag; place in 13 x 9 x 2 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 beans 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. Serves 4.