Baked Mexicali Pork Chops Recipe -
Baked Mexicali Pork Chops Recipe

Baked Mexicali Pork Chops

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings


  1. Preheat oven to 450 degrees F or grill to medium-high.
  2. Center one pork chop on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil; sprinkle with chili powder and garlic salt. Top with pinto beans, corn and tomatoes.
  3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  4. Bake 16 to 18 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in covered grill.
Kitchen-Friendly View


  • Serving Suggestion: Serve with tortilla chips, if desired.

Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2012

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!

Most Helpful Critical Review
Sep 26, 2012

Easy weeknight dinner for sure. I baked it in a 9x13 baking dish covered instead. Tastes ok, nothing fantastic...


15 Ratings

Jul 21, 2012

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.

Jun 26, 2012

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

Jun 26, 2012

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.

Aug 27, 2012

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.

Jun 28, 2012

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!)

Jul 21, 2012

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.


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 68.7 g
  • 22%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 14.8 g
  • 59%
  • Protein
  • 39.4 g
  • 79%
  • Sodium
  • 1759 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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