Mexican Pork Chops

Submitted by Audrey M

"This is a quick meal to prepare for your family. Served with Mexican rice and side salad and your meal is complete."

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 (4 ounce) boneless pork chops
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 2 cups corn kernels (fresh or thawed frozen)
• 1⁄2 cup salsa
• 1 1⁄2 teaspoons dried oregano
• 1⁄2 teaspoon ground cumin

directions

1. Preheat the oven to 350°F.
2. Spray a large nonstick skillet with Pam; heat.
3. Add the pork and brown 2 minutes on each side; transfer to a 3-quart casserole.
4. Spray the same skillet with more Pam.
5. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes.
6. Add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes.
7. Pour the corn mixture evenly over the pork.
8. Bake, covered, until the pork is tender, about 45 minutes.

Reviews

[Jellyqueen]

I made this for supper last night and it is a very good recipe. It is definately a keeper. I made exactly as directed, except I did use a little olive oil when sauting the pepper and onion and I added a touch of salt and pepper. Thanks for the recipe.

 

[CountryLady]

Best chops I've had in a long time! I scaled the recipe for 2 servings, used frozen corn & my own salsa. There were enough veggies in the sauce that I didn't feel the need for a side - except for steamed rice. Thanx Audrey!