Ciao Bella Mexicali Pork Chops
By
Anna Sciancalepore Antoniello
@CiaoBella
1
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
Ingredients
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6pork chops, 1 inch thick
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1 Tbspolive oil
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215 oz cans of diced tomotoes plain, or mexican flavor
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8 ozfrozen or canned corn (drained)
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115 oz can red kidney beans, drained and rinsed
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1/2 crice, white or brown
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14 oz can diced green chiles, drained
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1 tspchili powder
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·a few dashes of hot sauce, optional
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·salt and pepper to taste
How to Make Ciao Bella Mexicali Pork Chops
- Preheat oven to 350 degrees.
- In a large skillet heat oil and brown pork chops on both sides. Remove and set aside.
- 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.
- Place in a 9" X 13" baking dish. Arrange pork chops on top season with salt and pepper to taste.
- Cover and bake for 30 minutes. Uncover and bake 10 minutes more or until rice is tender and pork is no longer pink.