6 pork chops, cut 1/2" thick
2 Tbsp. vegetable oil
1/2 cup chopped onion
15 1/2 oz can red kidney beans, drained
17 oz can whole kernel corn
10 1/4 oz can condensed tomato soup
1 cup quick-cooking rice
1 cup water
1/2 cup sliced pitted ripe olives
2 to 3 tsp. chili powder
1/2 tsp. dried oregano, crushed

In a 12-inch skillet with oven-proof handle, brown pork chops on both sides in oil; remove from skillet. Drain on paper towels. Season chops with salt and pepper; set aside.

In the same skillet, cook onion until tender but not brown. Add the drained beans, undrained corn, soup, uncooked rice, water, olives, chili powder, oregano 1/2 teaspoon salt, and a dash of pepper. Heat mixture to boiling. Arrange chops on top.

Bake, uncovered, in a 350°F oven for 40 minutes. Let stand for 10 minutes before serving. Garnish with parsley (optional).

Makes 6 servings.

Submitted by: Karen LaValley