Mexican Pork Chops

Mexican Pork Chops

118
JVALENTINE101 0

"This recipe is so good, if you like a little bit of spice and a whole lot of goodness you'll love it!"

Ingredients

1 h servings 432 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1267 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
  3. Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
  4. Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
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Reviews

118
  1. 154 Ratings

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We loved this so much, but made some changes as others did. Added cumin, chili sauce, cilantro to the tomato mixture. Salt and peppered the chops before browning, as well as added some cayenne...

I skipped browning the chops in a skillet and put them directly in the oven. I think this keeps the chops from drying out. After baking in the oven, the rice was still uncooked. So after baki...

Great idea! Like everyone else, I used what I had on-hand - frozen corn, black beans, canned tomatos, and Minute Rice (by the way, this reduced the cooking time immensely!) Added cumin and chili...