Mexicali Pork Chops

Main Course

Recipe courtesy of Better Homes & Garden New Cookbook

Serves 4

  • 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
  • ​1 tablespoon cooking oil
  • ​2 (14½ ounce) cans stewed tomatoes
  • 1 (8-ounce) can whole kernel corn, drained
  • ​1 (8-ounce) can red kidney beans, drained
  • ​1/2 cup long grain rice
  • 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
  • ​1/4 teaspoon salt
  • ​Hot pepper sauce (to taste)

Mexicali Pork Chops

Mexicali Pork Chops 

Click image to enlarge


Trim fat from the meat. In a  large skillet brown chops in hot oil for about 5 minutes per side. Remove from skillet, drain fat and set aside.

​In the same skillet combine undrained tomatoes, drained corn, kidney beans, rice chili peppers and hot pepper sauce (to taste). Bring to a boil; boil for about 1 minute.​Transfer tomato mixture into a 12 x 7 x 2-inch baking dish. Arrange chops on top. Sprinkle chops lightly with salt and pepper.

​Bake, covered in a 350˚F oven for 30 minutes. Uncover, bake about 10 minutes more or until rice is tender and pork is no longer pink.

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