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READY IN 1½ hrs

Mexicali Pork Chops

Read Reviews (30)

"Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is." — DAVERINO

Ingredients Edit and Save

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Battle of the Butter: Salted vs. Unsalted

How to Cut Onions

Original recipe makes 4 servings Change Servings

2 tablespoons butter
1 onion, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped

1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup whole kernel corn
4 thick cut butterflied pork chops

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

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PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

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I thought this was great. I also added a cup of black beans as one reviewer suggested. It does need spice, so added garlic, salt, pepper and chili powder to the veg. mixture and put the chili directly on the chops-yummy. I would be happy with the mixture over the rice as a meatless meal. Weight Watcher friendly, points depend on size of chop.

—GAYLAF

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Most Helpful Critical Review

Apr 08, 2011

I seasoned my pork chops with s/p a little chipolte chili powder and some smoked paprika. Cooked per directions but we just didn't care for this recipe. Gave my son the leftovers and he loved it.

—FISHGIRL

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39 Ratings

Jan 20, 2004

I prepared this dish slightly differently. I used a cast iron skillet - browned the chops first using cayenne pepper and Paul Prudhomme's Meat Magic for seasoning. I removed the pork chops and kept them warm while I sauteed the vegetables and added the corn and tomatoes as directed. I then put pork chops back on top, added a glass cover and popped it in the oven for approx. 25 minutes. Saved on clean-up that way. It came out very well - we served as is (without rice) and had corn bread to go with it. A complete meal!

—JEKURS

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Jul 23, 2003

I used very thick pork chops that took about 30 minutes to cook. Very Good recipe.

—NJSS2000

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Jan 18, 2004

This was actually very good. I'm afraid of anything that has that much "good food" in it. But any dish that gets me to eat onions and peppers has got to be worth five stars. Incidently, I just put it all in the slow cooker.

—QUEENNMAB

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Oct 19, 2004

This was really good. I made a few changes though. The vegetable turned out great and instead of using diced tomatoes i used Pace Salas. Also i seasoned the pork chops with Mrs Dash seasoning and added a few drops of blasamic vingeratte. Let it marinate while i was cooking the vegatables. I served it with lipton's dirty rice. Thanks for a great recipe.

—ZAEENA

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Jul 13, 2003

These are pretty good chops, very different from the many others I've tried before. I too added a dash of cayenne pepper and cumin to each chop while frying, which added a noticeable kick!

—DREGINEK

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Jul 09, 2003

This is a great recipe! We had to bake it about 45 minutes due to doubling the recipe, but it was still only about one hour from start to finish. Added rinsed canned black beans to the recipe and used Vidalia onions. Just sprinkled a little McCormick's Salt and Spice over the finished recipe for a little zing. Yum! The kids love it and love helping wash veggies and chopping them with my Pampered Chef food chopper. (It really makes things like this easy.) I also baked in stonware for a better taste. Serve it over fresh rice and the corn-rice combo makes it extra healthy. I trimmed the fat off the chops so it is really low fat. This recipe would work for chicken or beef and be just as delicious!

—IMGROOVY62

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Nutrition

Calories
226 kcal
11%

Carbohydrates
17.1 g
6%

Cholesterol
49 mg
16%

Fat
12.6 g
19%

Fiber
3.4 g
13%

Protein
13.1 g
26%

Sodium
594 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexicali Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 226
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 6g 30 %
Cholesterol 49mg 16 %
Sodium 594mg 24 %
Potassium 454mg 13 %
Total Carbohydrates 17.1g 6 %
Dietary Fiber 3.4g 13 %
Protein 13.1g 26 %
** Sugars 4.3g
Vitamin A 33 %
Vitamin C 118 %
Calcium 5 %
Iron 13 %
Thiamin 37 %
Niacin 41 %
Vitamin B6 30 %
Magnesium 12 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.