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!

Rating:
★★★★★ 6 votes
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

Step-By-Step

1Preheat oven to 350 degrees.
2In a large skillet heat oil and brown pork chops on both sides. Remove and set aside.
3Drain 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.
4Place in a 9" X 13" baking dish. Arrange pork chops on top season with salt and pepper to taste.
5Cover 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