Mexican Style Pork Chops

Samantha Knight


I made this for my husband and step mom as a need for a new way to cook, eat, and enjoy pork chops. It turned out great, I hope everyone enjoys. If you can think of anything to add to make it better please feel free to leave me a note below.

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10 Min


20 Min


4 medium
boneless pork chops
1 can(s)
(large can) diced tomatoes with basil (do not drain)
1 can(s)
whole kernel corn
1 can(s)
kidney bean or black beans
16 oz
bottle of taco sauce
1 Tbsp
crushed garlic
1 Tbsp
olive oil, extra virgin
1 pinch
salt and pepper
1 dash(es)
smoked peprika
1 1/2 c
uncooked rice

Directions Step-By-Step

In a large skillet over medium high heat, cook pork in oil for 4 minutes on each side or until nicely browned.
Add tomatoes, Taco sauce, and remaining ingredients; reduce heat to medium. Add rice Cover and cook for 5 minutes. Bake, uncovered, at 350° for 20-25 minutes or until meat thermometer reaches 160. Top with your choice of cheese if desired.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Regional Style: Mexican
Other Tag: Quick & Easy