Mexican Pork Chops Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 4  boneless pork chops
<br>- 2 (14.5 ounce) cans chopped stewed tomatoes, with juice
<br>- 1 (8.75 ounce) can whole kernel corn, drained
<br>- 1 (8 ounce) can red kidney beans, drained
<br>- ½ cup uncooked long grain white rice
<br>- 1 (4 ounce) can diced green chilies, drained
<br>- ¼ teaspoon salt
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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.
<br>step 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).
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Ingredients
- 1 tablespoon vegetable oil
- 4 boneless pork chops
- 2 (14.5 ounce) cans chopped stewed tomatoes, with juice
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 (8 ounce) can red kidney beans, drained
- ½ cup uncooked long grain white rice
- 1 (4 ounce) can diced green chilies, drained
- ¼ teaspoon salt

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

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