Mexicali Pork Chops Recipe
- 1 envelope taco seasoning
- 4 boneless pork loin chops (1/2 inch thick)
- 1 tablespoon canola oil
- 1. Rub taco seasoning over pork chops. In a large skillet, cook chops over medium-high heat in oil until juices run clear, about 4-5 minutes on each side. Serve with salsa. Yield: 4 servings.
1 each: 211 calories, 10g fat (3g saturated fat), 55mg cholesterol, 856mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 22g protein.
Reviews for Mexicali Pork Chops
"This sounds absolutely incredible, but I have a question for other readers. I don't cook much and I don't fry anything. Do you think it would work if I took a jar of Salsa, a small can of chicken broth and the taco seasoning and mixed them all together, put it in a crockpot, add the pork chops and cook on low overnight?"
"These are wonderful! After browning, I add a touch of water to the pan and let them simmer a bit until they're done. One of our favorites."
"easy to make and good , a must make"
"I followed other readers and cooked chops in salsa but I cooked too long. I will cook less next time!!!"
"This is definitely a keeper! So quick and so delicious. We cooked our chops in the salsa as another reviewer recommended and served the chops topped with the heated salsa and some shredded Cheddar. A great dish!"
"Super easy and tasty."
"simple and tasty"
"Its a great and simple recipe. For a juicier pork chop I turned heat down after sear and cooked porked chop in the salsa!"
"Super easy and delicious. Have made this for guests several different times and it was a huge hit. You can grill the pork chops as well."
"Very simple and quick recipe and usually have all ingredients on hand. Great tasting too, as for you can control how much seasoning goes on each pork chop"
"My husband is a very picky eater. He likes everything so plain. It is almost impossible to find a recipe he likes, but I made this and he loved it."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.