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 CHOP CASSEROLE
Pork chops baked with Spanish rice for a unique casserole.
Provided by Kristi W
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g
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
CREAMY PORK CHOP CASSEROLE
Tender pork chops are treated to a sweet-tangy marinade and topped with gooey melted cheese in this delightful meal from Debbie Hankins of Ironton, Ohio. The rice and vegetable medley is a great compliment.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour., Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray., Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 648 calories, Fat 31g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 1479mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 5g fiber), Protein 47g protein.
MEXICAN PORK AND BEANS CASSEROLE
Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
- In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
- Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 9 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g
MEXICAN PORK CHOPS
Make and share this Mexican Pork Chops recipe from Food.com.
Provided by Lvs2Cook
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
FIESTA PORK CHOPS AND RICE BAKE RECIPE
Fiesta Pork Chops and Rice all baked together in one pan - dinner can not get any easier!
Provided by Camille Beckstrand
Categories Main Course
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Sprinkle pork chops with salt and pepper.
- In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
- Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
- Place the pork chops on top of the rice mixture and top with the green and red peppers.
- Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
- (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
- Turn oven off and top with cheese.
- Let the cheese melt for a couple of minutes.
Nutrition Facts : Calories 445 kcal, Carbohydrate 34 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1061 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
MEXICAN-STYLE PORK AND RICE CASSEROLE
I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.
Provided by Gnat B. Myers
Categories Medium Grain Rice
Time 1h
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 227, Fat 1.8, SaturatedFat 0.4, Cholesterol 7, Sodium 822.7, Carbohydrate 46, Fiber 2.6, Sugar 4.1, Protein 6.8
OVEN ROASTED PORK SHOULDER RECIPE
Wonderfully savory and perfectly tender, our oven roasted pork shoulder recipe will make the best family dinner! You can make this slow roasted pork shoulder with tasty spices and seasonings, you'll be dying to eat by the time it is done roasting.
Provided by Maria Kendall
Categories Main Course
Time 6h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees.
- In a small bowl, combine garlic, soy sauce, salt, pepper, thyme, rosemary, olive oil, and mustard.
- Rub seasoning mixture on all sides of the pork roast.
- Place a rack inside a roasting pan and place roast covered in rub on top of the rack.
- Cook uncovered roast in preheated oven for 20-25 minutes or until the top starts to slightly brown.
- Remove roast from oven and lower heat to 240 degrees.
- Pour chicken broth and liquid smoke over roast and add vegetables on top and around roast.
- Make a tent out of aluminum foil to put over the roast and return to the oven. Let the pork cook for 2 hours uninterrupted, but then start checking every hour or so and baste the roast with liquids from the bottom of the pan. Add more chicken broth to the pan if needed (you want liquid in the bottom the whole time so that the roast doesn't dry out).
- The cook time will vary based on the size of your roast and your oven, so that's why it's recommended to start checking and basting your roast hourly. As a guideline, here are some cooking times:4 lb roast: 3.5 - 5 hours5 lb roast: 4 - 5.5 hours6 lb roast: 4.5 - 6 hoursThe roast is done cooking when the internal temperature somewhere between 175-180 degrees.
- Remove the roast from the oven, but keep the aluminum foil tent on top and let the roast rest for 15-20 minutes.
- Slice or shred the pork (it should almost be falling apart at this point) and then drizzle with some of the pan juices.
- We love to serve it with some type of potatoes, corn bread casserole, and a vegetable. Enjoy!
Nutrition Facts : Calories 273 kcal, Carbohydrate 4 g, Protein 28 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 926 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
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