Mexicali Pork Chops Recipe

Ingredients
<br>- 2 tablespoons butter
<br>- 1  onion, thinly sliced
<br>- 1  green bell pepper, chopped
<br>- 1  red bell pepper, chopped
<br>- 1 (14.5 ounce) can diced tomatoes with green chile peppers
<br>- 1 cup whole kernel corn
<br>- 4  thick cut butterflied pork chops
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 cup whole kernel corn
- 4 thick cut butterflied pork chops

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.
step 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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