Mexican Pork Chops

Mexican Pork Chops

Tender pork chops are cooked up Mexican style with tomatoes, corn, beans and rice.

Makes: 4 servings

1 tbsp vegetable oil 4 boneless pork chops 2 (14.5 oz) cans chopped stewed tomatoes, with juice 1 (8.75 oz) can whole kernel corn, drained 1 (8 oz) can red kidney beans, drained 1/2 c uncooked long grain white rice 1 (4 oz) can diced green chilies, drained 1/4 tsp salt

Preheat oven to 350 degrees F. Heat the oil in a skillet over medium heat. Brown the pork chops about 5 mins on each side. Remove chops from skillet and drain oil. Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 min until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture. Bake covered 30 mins in the preheated oven. Uncover, and continue baking 10 mins until rice is tender and pork has reached an internal temp of 160 degrees F

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