Mexican-Style Pork Chops Recipe

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Mexican-Style Pork Chops Recipe
 
Prep time
Cook time
Total time
 
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Recipe type: Main Dish
Serves: 6
Ingredients
  • 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/4 cups water
  • 1 cup uncooked instant rice
  • ½ cup sliced ripe olives
  • 2 to 3 teaspoons chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm.
  2. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil.
  3. Place chops over the onion mixture.
  4. Bake, uncovered, at 350° for 20-25 minutes or until meat thermometer reaches 160°.

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