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Baked Mexicali Pork Chops

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Read Reviews (10)

"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!" — Reynolds Wrap®

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Original recipe makes 2 servings Change Servings

2 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
2 boneless pork chops, 1/2 inch thick
1/4 teaspoon chili powder
1/4 teaspoon garlic salt

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

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Directions

Preheat oven to 450 degrees F or grill to medium-high.
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.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 16 to 18 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in covered grill.

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Footnotes

Serving Suggestion: Serve with tortilla chips, if desired.

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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!

—redrunner26

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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...

—merlion

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13 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.

—DrTinycat

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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

—SusanF_VT

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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.

—camohn

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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.

—Pessimist01

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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!)

—MEL06010

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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.

—Jenn

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Nutrition

Calories
391 kcal
20%

Carbohydrates
68.7 g
22%

Cholesterol
18 mg
6%

Fat
4.8 g
7%

Fiber
14.8 g
59%

Protein
23 g
46%

Sodium
1735 mg
69%

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

Nutritional Information

Baked Mexicali Pork Chops

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 391
** Calories from Fat: 44

% Daily Value *
** Total Fat 4.8g 7 %
** Saturated Fat 1.3g 6 %
** Cholesterol 18mg 6 %
** Sodium 1735mg 69 %
** Potassium 898mg 25 %
** Total Carbohydrates 68.7g 22 %
** Dietary Fiber 14.8g 59 %
** Protein 23g 46 %
** Sugars 5.2g
** Vitamin A 9 %
** Vitamin C 26 %
** Calcium 14 %
** Iron 48 %
** Thiamin 40 %
** Niacin 57 %
** Vitamin B6 27 %
** Magnesium 38 %
** Folate 106 %

* 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.