Southwestern Pork Chops
- Ready In:
- 1hr 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil
- 4 bone in pork chops (1/2" to 3/4" thick)
- 177.44 ml uncooked long grain rice
- 4.92 ml kosher salt
- fresh ground black pepper
- 2.46 ml cumin
- 2.46 ml chili powder
- 9.85 ml fresh cilantro, chopped
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 4.92 ml taco seasoning
- 226.79 g can chopped green chilies
- 226.79 g can corn, drained
- 354.88 ml chicken stock (broth)
- 226.79 g can tomato sauce (I use Mission Pride Mexican Hot Style Tomato Sauce, Salsa de Chile Fresco) or 1 can rotel tomatoes and green chilies, if you prefer chunky tomatoes in your dish (hot or mild)
- 1 small red bell pepper, chopped
- 2 serrano chili peppers, diced (if you like it hot) (optional)
- 118.29 ml colby-monterey jack cheese or 118.29 ml monterey jack pepper cheese
directions
- Heat the oil in a large skillet.
- Brown the pork chops on both sides.
- Season the chops with a pinch of salt and pepper.
- In a greased dutch oven or baking dish combine rice, chicken stock, tomato sauce, corn, green chiles, bell pepper, serrano peppers and spices.
- Place the chops over the rice mixture.
- Cover and bake at 350 degrees for 1 hour 15 minutes.
- Uncover and sprinkle with cheese.
- Return to the oven uncovered until the cheese melts (2-3 minutes).
- Serve with cilantro garlic bread.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Christine Bettiga
Corpus Christi, TX
I was born and raised in Pueblo, Colorado.
I moved to Corpus Christi, Texas in 1998.
I enjoy camping, sewing and gardening.
My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ!
I am a Denver Bronco Fan, but I also like the Houston Texans.