Recipe by Reynolds Wrap®
"Prepared in the oven or on the grill, these spicy pork chops with pinto beans, Mexican-style corn, and tomatoes make an easy, no-fuss dinner--with little clean-up!"
Watch video tips and tricks
(12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
boneless pork chops, 1/2 inch thick
1 (16 ounce) can
pinto beans, rinsed and drained
1 (11 ounce) can
corn with red and green bell peppers, drained
1 (10 ounce) can
diced tomatoes with lime juice and cilantro
These were awesome we gobbled them up after a walk in the park. I used a foil pan instead and covered pan with foil. Made a whole tray full. I used tomatoes with green chilies instead that is what I had on hand. I have been sharing this with others- they love it too! It's under 20 minutes that is my rule for cooking. anything over that is too much unless I have help in kitchen! Enjoy!
Easy weeknight dinner for sure. I baked it in a 9x13 baking dish covered instead. Tastes ok, nothing fantastic...
This has become a new favorite meal because it is so easy to make and clean up. We found that the beans/corn/tomato mix is plenty for 4-6 pork chops, and we also prefer to cut the amount of corn in half (it was just too heavy on the corn as written). If you have a little more time to prep, it's even better if you marinate the pork chops beforehand. We've tried a few different Mexican/southwest/fajita style marinades and they have all tasted great.
As prepared I giving this 4 stars. Hubby and I both thought it needed more flavor. For ease of preparation, I'd give it 5+. Next time I make this, I'm adding more chili powder and will also add cumin and roasted jalapenos. Definitely a great based recipe. Thanks
This came out pretty well. I had to improvise as I had all the ingredients on hand....but in the form of fresh from the farmstand/not canned. I used 1 ear of sweet corn cut off the cob/1 tomato/half a green pepper. Since my tomato was fresh I had to guess at how much lime and cilantro...used 1tb lime juice and 1/2 tsp dry cilantro. The rest of the ingredients as listed. The chops come out nice and moist. This made more bean mix that I needed for 2 porkchops/had leftover beans. I just used the leftover beans as a side dish for dinner the next night.
These are very good but I made them spicy. I combined 1/2 tsp of each of the following Cumin, salt garlic powder, Paprika, Cajun, and a dash of the sage and rubbed it on the chop. I also used rinsed chili beans and green chilies in place of the beans and peppers. This gave them a great flavor.
Very surprised @ how yummy this simple recipe is. Followed recipe except I seared the chops on a grill pan after seasoning (yep, I know pork is "the other white meat", but I prefer some color on my pork!) Also threw it all into a covered casserole dish instead of using the foil (sorry Reynolds Wrap!)
Tasty meal but a little bland. The chops turn out very tender and it's super easy to make. Will make again using more spices.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Mexicali Pork Chops
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 505
** Calories from Fat: 87
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a quick brine for juicy, juicy pork chops.
See how to make a classic pan-fried pork chop dish in three easy steps.
See a simple, inexpensive way to make tender baked chops.