Easy and Delicious Mexican Pork Chops

Easy and Delicious Mexican Pork Chops

28
cccindy 1

"Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal."

Ingredients

1 h 35 m {{adjustedServings}} servings 499 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 975 mg
  • 39%

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). Spray a 9x13-inch baking dish with cooking spray.
  2. Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
  3. Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
  4. Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
  5. Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
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Reviews

28
  1. 31 Ratings

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My family really enjoyed this dish. I doubled the tomatoe sauce and used chunky medium salsa. I also doubled the cheese and added sour cream when served. I will definitely make again.

WARNING! If you use half a cup of picante sauce, this is very spicy! I loveee spicy food, and it was almost too intense for me. If you're sensitive to spice, consider using a mild picante sauce ...

Reminds me of different ways my mother would "bake chops" with rice, easy and tasty. I ommited the green bell pepper and exchanged with fresh Pasilla and Jalapenos. I suppose you can heat this d...