Mexicali Pork Chops

Mexicali Pork Chops

31
DAVERINO 0

"Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is."

Ingredients

1 h 30 m {{adjustedServings}} servings 226 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
  3. Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).
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Reviews

31
  1. 40 Ratings

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I thought this was great. I also added a cup of black beans as one reviewer suggested. It does need spice, so added garlic, salt, pepper and chili powder to the veg. mixture and put the chili di...

I prepared this dish slightly differently. I used a cast iron skillet - browned the chops first using cayenne pepper and Paul Prudhomme's Meat Magic for seasoning. I removed the pork chops and...

I used very thick pork chops that took about 30 minutes to cook. Very Good recipe.