Mexican Hot Pork Chop Casserole Recipes

MEXICAN PORK CHOP CASSEROLE

Mexican Pork Chop Casserole image

Pork chops baked with Spanish rice for a unique casserole.

Provided by Kristi W

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil, or as needed
6 pork chops
1 teaspoon salt
1 ½ cups uncooked rice
3 cups water
1 (8 ounce) can tomato sauce, or more to taste
½ (1 ounce) package taco seasoning mix
1 red bell pepper, sliced into rings
1 cup shredded Cheddar cheese, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g

MEXICAN PORK CHOPS

Mexican Pork Chops image

Make and share this Mexican Pork Chops recipe from Food.com.

Provided by Lvs2Cook

Categories Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 pork chops
1 teaspoon salt
3/4 cup rice, uncooked
1 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 cup grated monterey jack cheese
1 green pepper, sliced into 6 rings

Steps:

Preheat oven to 350º.
Brown pork chops and arrange in 9x13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.
Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.

MEXICAN PORK CHOPS

Mexican Pork Chops image

"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
1 tablespoon canola oil
1-1/4 cups salsa
1 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
2 tablespoons minced fresh cilantro
1 green onion, chopped

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.

Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

MEXICAN-STYLE PORK AND RICE CASSEROLE

Mexican-Style Pork and Rice Casserole image

I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.

Provided by Gnat B. Myers

Categories Medium Grain Rice

Time 1h

Yield 1 9, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 lbs boneless country-style ribs, sliced crosswise in 1/2-inch slices
1/2 bunch green onion, sliced thinly
1/2 bell pepper, minced
1 celery rib, minced
4 ounces mixed mushrooms, sliced
1 1/2 cups rice
3 1/2 cups water
6 ounces tomato paste
1 teaspoon paprika
2 teaspoons cumin
1/2 teaspoon oregano
1/8 teaspoon cinnamon
1 1/2 teaspoons salt

Steps:

Preheat oven to 350°F.
Bring water to a boil in a saucepan and turn down to a simmer.
Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish.
Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
Add rice mixture to pork in casserole.
Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine.
Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).

Nutrition Facts : Calories 227, Fat 1.8, SaturatedFat 0.4, Cholesterol 7, Sodium 822.7, Carbohydrate 46, Fiber 2.6, Sugar 4.1, Protein 6.8

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