Mexicali Pork Chops recipe

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Ingredients

2 tablespoons butter
1 onion, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup whole kernel corn
4 thick cut butterflied pork chops

Nutrition Info

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
servingSize: -
sodium: 594.2 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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).

Recipe Yield

4 servings

Recipe Note

Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is.

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