Baked Mexicali Pork Chops

Baked Mexicali Pork Chops

11

"Prepared in the oven or on the grill, these spicy pork chops with pinto beans, Mexican-style corn, and tomatoes make an easy, no-fuss dinner--with little clean-up!"

Ingredients

{{adjustedServings}} servings 505 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1759 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F or grill to medium-high.
  2. Center one pork chop on each sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil; sprinkle with chili powder and garlic salt. Top with pinto beans, corn and tomatoes.
  3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  4. Bake 16 to 18 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in covered grill.

Footnotes

  • Serving Suggestion: Serve with tortilla chips, if desired.
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Reviews

11
  1. 15 Ratings

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These were awesome we gobbled them up after a walk in the park. I used a foil pan instead and covered pan with foil. Made a whole tray full. I used tomatoes with green chilies instead that is wh...

This has become a new favorite meal because it is so easy to make and clean up. We found that the beans/corn/tomato mix is plenty for 4-6 pork chops, and we also prefer to cut the amount of corn...

As prepared I giving this 4 stars. Hubby and I both thought it needed more flavor. For ease of preparation, I'd give it 5+. Next time I make this, I'm adding more chili powder and will also a...