- 6 (1/2-inch thick) bone-in pork chops
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 1 1/4 cups water
- 1 cup uncooked instant rice
- 1/2 cup sliced ripe olives
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In an ovenproof skillet, brown pork chops in oil on each side; remove an keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil. Place chops over top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until meat is tender.