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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
uncooked long grain white rice
1 (4 ounce) can
diced green chilies, drained
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 fixed the recipe as written and I have to say it wasn't that good. I loved how the pork chops turned out, they were very moist. The rice mixure however was just okay. I'm not sure If I will make this again. Thanks for the recipe though. :)
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!
We had this tonight and it was really good. I marinated 6 chops overnight with a rubdown of oil and half a packet of our favortie taco seasoning before browning. I also used a box of Rice a Roni Spanish Rice, because that was all I had on hand and it worked out fine. I added the remaining half of the taco seasoning and Rice a Roni packet to the tomato/rice mixture while simmering. I served with a tossed salad and cheese quesadillas(thanks to the poster who suggested that - was the perfect addition to this meal). I got many compliments from the family and this was super easy. Thank the Lord because anyone who's ever had a six month old to take care of knows about needing easy dinner solutions!!! Thanks for the post I will make this many more times - we really enjoyed it.
I added comments from other folks and made some changes of my own. Here is the adjustment: Rub both sides of the pork chops with Taco Seasoning and let it sit in a couple of tablespoons of oil for a few hours. Salt and pepper pork chops and brown them in a little oil. Cut up the pork chops into bite size pieces. Make rice in rice cooker. Mix together the cut up pork chops with 1 can of the following in skillet diced tomatoes, corn, kidney beans, green chili. Add a generous 1/2 teaspoon of the following seasonings: cumin, cayenne, garlic powder and Tabasco sauce, plus 1 teaspoon of chili powder. Cook in skillet on medium /medium low heat for about 25 min., making sure the pork is cooked. Get out the pancake griddle (or big skillet). Spray it with Pam or put a little oil/butter on it. Place small size flour tortillas on griddle to warm. While warming on the griddle, top the tortilla with the vegetable/meat mixture, salsa, sour cream, grated cheese. Other ingredients might include black olives, tomatoes, & onion. Serve with the rice as a side dish or add the rice inside the tortilla. Fold the tortilla around the filling and eat. Great with Dos Equis beer. We all had second helpings.
Both my husband and I really enjoyed this! I added 1 t. cumin, 1 t. chili powder, 1 t. chipotle chili powder, and it was wonderful (also added 4 chopped green onions)! Served with cheese quesadillas on the side... yummy! Edited to add: I made this recipe again, this time adding a little more rice, a scant 3/4 cup, and it was even better! With just the 1/2 cup, the rice got a little lost in the mix.
Good recipe but it definitively needs spices. I added 1/2 tsp each of chili powder, garlic, cumin and coriander I also sauteed 1 medium sliced onion with the chops. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 93
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Baked pork chops in a zippy, accidentally delicious sauce.
See how to make simple, saucy baked pork chops.
See how to make seasoned pork chops baked in a savory mushroom sauce.