Mexican Pork Chops (Chuletas de Puerco a la Mexica

Lynnda Cloutier


Corn tortillas and vegetables go well with this complete meal.Source: Unknown

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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

Directions Step-By-Step

Trim 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.
Mix 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.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Regional Style: Mexican