Ciao Bella Mexicali Pork Chops

Anna Sciancalepore Antoniello


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.


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!) Test Kitchen Avatar The Test Kitchen


★★★★★ 6 votes

20 Min
40 Min


  • 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.

Printable Recipe Card

About Ciao Bella Mexicali Pork Chops

Main Ingredient: Pork
Regional Style: Mexican

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