Mexican Pork Chops

Total Time
40mins
Prep
10 mins
Cook
30 mins

Pork chops simmered in a tasty tomato and corn sauce. Delicious over rice!

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Ingredients

Nutrition

Directions

  1. In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
  2. To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
  3. Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
  4. Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.
Most Helpful

5 5

I was going to give it a 4 but DH said at least a 5. Well 5 is as high as I can go so a 5 it is. The recipe is well written and easy to follow. The chops were fork tender and all was well seasoned. The chops were served on a bed of Classic Saffron Rice with green beans on the side. Made for PAC Spring 2014.

5 5

A great & simple recipe. This is a great milk-free & egg-free recipe for those with food allergies. Very good flavor and texture.