ciao bella mexicali pork chops

★★★★★ 6 Reviews
CiaoBella avatar
By Anna Sciancalepore Antoniello
from Benton, PA

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!

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
★★★★★ 6 Reviews
serves 6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For ciao bella mexicali pork chops

  • 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

How To Make ciao bella mexicali pork chops

  • 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.

Categories & Tags for Ciao Bella Mexicali Pork Chops: