MEXICAN PORK CHOPS
"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
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
EASY AND DELICIOUS MEXICAN PORK CHOPS
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Provided by cccindy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g
MEXICAN PORK CHOPS WITH VEGGIES (5 WW POINTS)
This is from the Weight Watcher's Simply the Best cookbook, credited to Julie Hessenflow. My family loves this & we don't think it tastes at all like a "diet" recipe.
Provided by AmyMCGS
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
- Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
- Pour the corn/tomato mixture from the skillet over the pork chops.
- Cover with foil, and bake for 45-50 minutes or until pork is cooked through.
Nutrition Facts : Calories 265.3, Fat 4, SaturatedFat 1, Cholesterol 62.9, Sodium 832.6, Carbohydrate 30.7, Fiber 3.8, Sugar 5.5, Protein 30.1
MEXICALI PORK CHOPS W. W. POINTS PLUS 5 RECIPE - (4.3/5)
Provided by Bettybug
Number Of Ingredients 4
Steps:
- Rub taco seasoning over pork chops. In a large skillet, cook chops over medium-high heat in oil until juices run clear, about 9 minutes. Serve with salsa. Yield: 4 servings. Nutrition Facts: 1 serving (1 each) equals 211 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 856 mg sodium, 8 g carbohydrate, 0 fiber, 22 g protein.
OLE MOLE MEXICAN PORK CHOPS
A delicious taste of Old Mexico. Serve on a bed of rice and you've got dinner! Original recipes was an entry in RZ CrazeE recipe contest, however I have since modified the recipe to fit our taste.
Provided by Galley Wench
Categories Mexican
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
- In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
- Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
- Season pork chops with salt and pepper.
- Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
- Add tomato mixture to crock pot.
- Cook on low for 6-7 hours (time may vary).
- Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
- Stir in corn approximately 1 hour before serving.
- If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
- Just before serving squeeze lime juice into pot and stir.
- To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.
MEXICALI PORK CHOPS
Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is.
Provided by DAVERINO
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 4
Number Of Ingredients 7
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).
Nutrition Facts : Calories 226 calories, Carbohydrate 17.1 g, Cholesterol 48.9 mg, Fat 12.6 g, Fiber 3.4 g, Protein 13.1 g, SaturatedFat 6 g, Sodium 594.2 mg, Sugar 4.3 g
MEXICAN-STYLE PORK CHOPS
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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°.
Nutrition Facts : Calories 330 calories, Fat 10g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 934mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.
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