Mexican Pork Chops With Veggies (5 Ww Points)

"This is from the Weight Watcher's Simply the Best cookbook, credited to Julie Hessenflow. My family loves this & we don't think it tastes at all like a "diet" recipe."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by CandyTX photo by CandyTX
photo by CandyTX photo by CandyTX
Ready In:




  • Preheat oven to 350.
  • Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
  • Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
  • Pour the corn/tomato mixture from the skillet over the pork chops.
  • Cover with foil, and bake for 45-50 minutes or until pork is cooked through.

Questions & Replies

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  1. Robin R
    I'm not sure I like this dish with pork chops. I may try it again with chicken. Something about the flavor my husband and I didn't connect with.
  2. rescuemom
    Tasted too good to be WW! Even my picky husband (who is always suspicious of all new recipes) said this is a keeper. Thanks for sharing!
  3. 2 girls mommy
    Wow...what a kick this has and how moist! I did season them with pork seasoning about an hour before I browned them. My DH has been watching Food Network all day so the pressure was on and I passed with flying colors!
  4. h.glenda
    The veggies were very tasty, but the meat seemed bland. Maybe it needs some seasoning while browning. My DH didn't like it too much, so I probably won't make again, sorry!
  5. areid_21
    This was geat with lots of flavor. We weren't ready t sit down and eat when it was done so I turned the temp down to 200 and it sat int here for about another 30 to 45 min and the meat was so tender and falling apart it was great. Great left overs with Mexican rice too!


I love to cook and experiment with foods- and I rarely follow a recipe exactly.
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