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Mexicali Pork Chops
SUBMITTED BY:
DAVERINO
"Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is."
RECIPE RATING:
Read Reviews
(19)
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PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 160 degrees F (70 degrees C).
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REVIEWS
Reviewed on Jul. 23, 2003 by NJSS2000
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NJSS2000
Jul. 23, 2003
I used very thick pork chops that took about 30 minutes to cook. Very Good recipe.
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9 users found this review helpful
I used very thick pork chops that took about 30 minutes to cook. Very Good recipe.
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Reviewed on Jan. 20, 2004 by
JEKURS
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JEKURS
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!
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5 users found this review helpful
I prepared this dish slightly differently. I used a cast iron skillet - browned the chops...
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Reviewed on Jan. 18, 2004 by QUEENNMAB
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QUEENNMAB
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.
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5 users found this review helpful
This was actually very good. I'm afraid of anything that has that much "good food" in it. But...
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Reviewed on Jan. 18, 2004 by GAYLAF
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GAYLAF
Jan. 18, 2004
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.
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4 users found this review helpful
I thought this was great. I also added a cup of black beans as one reviewer suggested. It does...
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Reviewed on Jul. 13, 2003 by
DREGINEK
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DREGINEK
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!
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4 users found this review helpful
These are pretty good chops, very different from the many others I've tried before. I too...
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Reviewed on Jul. 13, 2003 by THE LAZ
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THE LAZ
Jul. 13, 2003
My husband and I loved this dish. My 9 year old son didn't. He's not crazy about tomatoes and meat. I didn't have canned tomatoes WITH green chilis so I used plain canned tomatoes and added some chopped jalepenos. Yum
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3 users found this review helpful
My husband and I loved this dish. My 9 year old son didn't. He's not crazy about tomatoes and...
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Reviewed on Jul. 9, 2003 by IMGROOVY62
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IMGROOVY62
Jul. 9, 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!
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3 users found this review helpful
This is a great recipe! We had to bake it about 45 minutes due to doubling the recipe, but it...
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Reviewed on Jan. 14, 2006 by
C Kisner
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C Kisner
Jan. 14, 2006
As many of the other reviewers stated, the vegetables are great, but the chops were bland. To help the chops, I spiced up the chops by rubbing with a mexican spice mix, salt, and pepper.
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2 users found this review helpful
As many of the other reviewers stated, the vegetables are great, but the chops were bland. To...
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Reviewed on Nov. 22, 2005 by
LovesCheese
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LovesCheese
Nov. 22, 2005
Vegetables yummy, chops - not so much. Needs to be seasoned. Also, the tomato flavor from the diced tomatoes with chiles didn't seem to go well with the pork. Not our favorite.
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2 users found this review helpful
Vegetables yummy, chops - not so much. Needs to be seasoned. Also, the tomato flavor from...
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Reviewed on Apr. 12, 2005 by BKSMITH1964
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BKSMITH1964
Apr. 12, 2005
This recipe is full of flavor....I also seasoned the chops before cooking. I would recommend that you make sure to completely cover the chops with juice so they do not dry out....Great recipe, even my 7 year old gobbled it up!!!!
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2 users found this review helpful
This recipe is full of flavor....I also seasoned the chops before cooking. I would recommend...
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