Mexican Pork Chops
Tender Pork Chops Are Cooked up Mexican
Style With tomatoes, corn, beans And rice.
Makes: 4 Servings
- 1 Tbsp vegetable oil
- 4 Boneless Pork Chops
- 2 (14.5 Oz) Cans Chopped Stewed tomatoes, With Juice
- 1 (8.75 Oz) Can Whole Kernel corn, Drained
- 1 (8 Oz) Can red kidney beans, Drained
- 1/2 c Uncooked Long grain white rice
- 1 (4 Oz) Can Diced Green Chilies, Drained
- 1/4 Tsp salt
Preheat Oven to 350 Degrees F. Heat The oil in a Skillet Over MediumHeat. Brown The Pork Chops About 5 Mins on Each Side. Remove Chops FromSkillet And Drain oil. Mix The tomatoes, corn, kidney beans, rice,Chilies, And salt Into The Skillet. Bring Liquid to a Boil. Cook AndStir For 1 minutes Until Heated Through. Transfer The tomato Mixture to aBaking Dish. Arrange The Browned Pork Chops Over The Mixture. BakeCovered 30 Mins in The Preheated Oven. Uncover, And Continue Baking 10Mins Until rice is Tender And Pork Has Reached an Internal Temp of 160Degrees f
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Eddie Rickenbacker