Mexican Pork Chops (Chuletas de Puerco a la Mexica
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- 6 large pork chops
- 1/2 cup diced green chilies
- 4 ripe tomatoes, chopped
- 1 1/2 cups each canned undrained whole kernel corn, red kidney beans
- 1/2 cup long grain rice
- 1 tsp. salt, 1/4 tsp. pepper
1Trim fat from pork chops. Heat 1 Tbsp. oil in skillet and brown pork on both sides about 5 minutes over high heat. Remove meat and drain fat.
2Mix the diced green chilies, chopped tomatoes, undrained corn and undrained kidney beans, the rice, salt and pepper in a skillet. Bring to a boil for 1 minute. Put in a 9 x 13 inch baking dish and put pork chops on top. Cover with foil, bake in oven at 350. Uncover and bake 10 more minutes til rice is cooked.