Mexican Pork Chops And Rice Recipes

PORK CHOPS WITH EASY MEXICAN RICE

Steps:

• Add 1 Tbsp olive oil to large skillet and heat on medium.
• Salt and pepper pork chops as desired. Brown pork chops (1-2 minutes per side) in hot oil then set aside. (Pork chops will not be fully cooked at this point.)
• Add remaining 1/2 Tbsp oil to skillet and sauté peppers and onions 1-2 minutes over medium heat. Add rice and continue sautéing until rice is slightly browned.
• Add remaining ingredients and stir. Place pork chops on top of rice and cover skillet. Bring rice mixture to a simmer and cook 15-20 minutes until rice is done and pork chops fully cooked.
• Sprinkle cheese on top and allow to melt.

MEXICAN PORK CHOPS

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.

SPICY MEXICAN PORK CHOPS

Steps:

• In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
• To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
• Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
• Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.

MEXICAN PORK CHOPS AND RICE

Steps:

• Pre-heat oven to 350.
• In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
• While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
• In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
• When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
• While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
• Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.

GRANDMAN PORK CHOPS AND RICE

Steps:

• In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
• Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

MEXICAN PORK CHOP CASSEROLE

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.

MEXICAN-STYLE PORK AND RICE CASSEROLE

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).