Mexican Pork Chops

Mexican Pork Chops

118
JVALENTINE101 0

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

1 h servings 432 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1267 mg
  • 51%

Based on a 2,000 calorie diet

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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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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).

Reviews

118
  1. 154 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ma...

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...

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 baki...

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...

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 Ro...

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 ...

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 ques...

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.

ABSOLUTELY DELICIOUS!! Substituting what I had on hand (1 can tomatoes with jalapenos, frozen Mexican-style corn with black beans & onions & green peppers, black beans) and using other reviewer...

Delicious! Very good!! I like to add hot sauce to make it more spicy!! A+++++++++++++