Mexicali Pork Chops

Mexicali Pork Chops

30 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
DAVERINO
Recipe by  DAVERINO

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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).

Share It

Reviews (30)

Rate This Recipe
GAYLAF
18

GAYLAF

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 directly on the chops-yummy. I would be happy with the mixture over the rice as a meatless meal. Weight Watcher friendly, points depend on size of chop.

JEKURS
17

JEKURS

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 kept them warm while I sauteed the vegetables and added the corn and tomatoes as directed. I then put pork chops back on top, added a glass cover and popped it in the oven for approx. 25 minutes. Saved on clean-up that way. It came out very well - we served as is (without rice) and had corn bread to go with it. A complete meal!

NJSS2000
16

NJSS2000

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

More Reviews

Similar Recipes

Italian Style Pork Chops
(473)

Italian Style Pork Chops

Mushroom Sauce Baked Pork Chops
(317)

Mushroom Sauce Baked Pork Chops

Sherry Apple Pork Chops
(198)

Sherry Apple Pork Chops

Apricot Pork Chops
(168)

Apricot Pork Chops

Sunny's Creamy Chicken Pork Chops
(103)

Sunny's Creamy Chicken Pork Chops

Tomato Pork Chops I
(56)

Tomato Pork Chops I

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tomato Pork Chops II

>

next recipe:

Cream Corn Pork Chops