Ciao Bella Mexicali Pork Chops

Anna Sciancalepore Antoniello

By
@CiaoBella

This is a recipe I used to make when I first got married. Thanks to JAP I have been reminded of all the recipes I used to make and haven't in a while.

Enjoy!


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Comments:

Serves:

6

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
A lovely prepare-ahead meal! The Crew and I ate up the hearty flavors and mildly spicy kick. (Would be great for a potluck!)

Ingredients

6
pork chops, 1 inch thick
1 Tbsp
olive oil
2
15 oz cans of diced tomotoes plain, or mexican flavor
8 oz
frozen or canned corn (drained)
1
15 oz can red kidney beans, drained and rinsed
1/2 c
rice, white or brown
1
4 oz can diced green chiles, drained
1 tsp
chili powder
a few dashes of hot sauce, optional
salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In a large skillet heat oil and brown pork chops on both sides. Remove and set aside.
3
Drain excess fat from skillet and in the same pan add undrained tomatoes, corn, beans, rice, green chiles, chili powder and hot sauce. Bring to a boil.
4
Place in a 9" X 13" baking dish. Arrange pork chops on top season with salt and pepper to taste.
5
Cover and bake for 30 minutes. Uncover and bake 10 minutes more or until rice is tender and pork is no longer pink.

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican
Hashtag: #PORKCHOPS