Easy Mexicali Pork Chops Recipes

MEXICALI PORK CHOPS

Steps:

• Rub taco seasoning over pork chops. In a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Serve with salsa.

MEXICALI PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
• Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

MEXICALI PORK CHOPS

Steps:

• In heavy 12 inch skillet cook butter,onion and peppers about 5 minutes.
• Add tomatoes, corn and marjoram and cook on high 5 minutes.
• Transfer to a bowl and keep warm.
• In same skillet brown chops.
• Turn down heat.
• Return veg.
• mix, cover and cook on low for 15 minutes.

MEXICAN PORK CHOPS

Steps:

• Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.

EASY AND DELICIOUS MEXICAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
• Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
• Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
• Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

MEXICALI PORK CHOPS

Steps:

• Sprinkle chops with taco seasoning.
• Use a meat mallet to pound the seasoning into the meat if desired.
• Brown chops in a little oil on both sides over medium heat, about 10 minutes.
• Add tomato sauce and bring to a simmer.
• Cover and simmer 30 to 40 minutes until very tender.
• Remove chops to serving platter.
• Top with cheese.
• Pour remaining sauce over all.

EASY GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!