Mexican Pork Chops (Chuletas de Puerco a la Mexica

Lynnda Cloutier


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


★★★★★ 1 vote



  • ·
    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

How to Make Mexican Pork Chops (Chuletas de Puerco a la Mexica


  1. 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.
  2. 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.

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About Mexican Pork Chops (Chuletas de Puerco a la Mexica

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

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