Mexican Pork Chops

This recipe is so good, if you like a little bit of spice and a whole lot of goodness you'll love it!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 432 Calories

Ingredients

• ¼ teaspoon salt
• 1 tablespoon vegetable oil
• 1 (8.75 ounce) can whole kernel corn, drained
• 4 boneless pork chops
• ½ cup uncooked long grain white rice
• 1 (4 ounce) can diced green chilies, drained
• 2 (14.5 ounce) cans chopped stewed tomatoes, with juice
• 1 (8 ounce) can red kidney beans, drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.

Step 3

Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.

Step 4

Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).