MEXICAN PORK CHOPS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mexican Pork Chops image

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

Provided by JVALENTINE101

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped stewed tomatoes, with juice
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, drained
½ cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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).

Nutrition Facts : Calories 431.9 calories, Carbohydrate 53.6 g, Cholesterol 65 mg, Fat 10.3 g, Fiber 7.3 g, Protein 33.5 g, SaturatedFat 2.6 g, Sodium 1266.9 mg, Sugar 9.9 g

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #pork     #rice     #mexican     #oven     #easy     #dietary     #meat     #pork-chops     #pasta-rice-and-grains     #equipment     #3-steps-or-less     #4-hours-or-less