Mexican-Style Pork Chops Recipe

4.5 2 3
Mexican-Style Pork Chops Recipe
Mexican-Style Pork Chops Recipe photo by Taste of Home
Publisher Photo

Mexican-Style Pork Chops Recipe

Read Reviews
4.5 2 3
Publisher Photo
My family's fond of Mexican food, and I love to cook but not clean up. This easy one-pot meal makes everybody happy.—Beverly Short, Gold Beach, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/4 cups water
  • 1 cup uncooked instant rice
  • 1/2 cup sliced ripe olives
  • 2 to 3 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil.
Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until thermometer reaches 160°. Yield: 6 servings.
Originally published as Mexican-Style Pork Chops in Casserole Cookbook 2001, p74

Nutritional Facts

1 each: 330 calories, 10g fat (2g saturated fat), 19mg cholesterol, 934mg sodium, 44g carbohydrate (10g sugars, 7g fiber), 15g protein.

  • 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/4 cups water
  • 1 cup uncooked instant rice
  • 1/2 cup sliced ripe olives
  • 2 to 3 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil.
  2. Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until thermometer reaches 160°. Yield: 6 servings.
Originally published as Mexican-Style Pork Chops in Casserole Cookbook 2001, p74

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Reviews forMexican-Style Pork Chops

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MY REVIEW
A13 User ID: 6893613 79272
Reviewed Oct. 30, 2012

"It was okay, I probably wouldn't make this again though. My family didn't really care for it but maybe yours will...."

MY REVIEW
kywildcat1954 User ID: 2260574 79269
Reviewed Aug. 10, 2009

"My brother and I made this a few weeks ago. It turned out really well. He's a big cheese lover, so we added some shredded cheddar on top of the pork chops the last few minutes of cooking.

The cooking time will vary with the thickness and type of pork chop you use."

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