Rating: 4 stars 4.1
168 Ratings
  • 5 star values: 64
  • 4 star values: 73
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 1

This recipe is so good, if you like a little bit of spice and a whole lot of goodness you'll love it!

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.

  • Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.

  • Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts

432 calories; protein 33.5g; carbohydrates 53.6g; fat 10.3g; cholesterol 65mg; sodium 1266.9mg. Full Nutrition
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