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Mexicali Pork Chops

Mexicali Pork Chops


"Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is."
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1 h 30 m servings 226 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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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Read all reviews 32
  1. 41 Ratings

Most helpful positive review

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 di...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 di...

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...

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

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 p...

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 an...

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!

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 ...

Good dinner with lots of vegetables. After reading several reviews, I too seasoned the pork chops before browning them. Served the vegetables over white rice. Thanks for sharing the recipe.

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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