Mexican Pork Chops

Mexican Pork Chops

118 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Recipe by  JVALENTINE101

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

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Adjust Servings

Original recipe yields 4 servings



  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)

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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. Biggest change - partially cooked our brown rice before adding to casserole and cooking. This recipe is a really great mexican variation (no carb loaded tortillas or taco shells!). We will be using it again and again.



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 baking, I transferred everthing but the pork chops to a sauce pan with with a lid and simmered for about 10-15 minutes. This cooked the rice. Then, I put the rice mixture back on the pork chops for serving. It was very yummy. Next time, I will simmer the rice mixture on the stove first for about 15 minutes, and then, bake in the oven.



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 powder and added a can of chicken broth for more liquid. Served it with cheese quesadillas - a fast and very easy weekday meal. I ended up with too much tomato/bean/rice/corn mixture, so I froze some for the next time - which will make it even that much faster! Thanks for a great idea!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Easy and Delicious Mexican Pork Chops


next recipe:

Pork Chops to Live For