Mexican Pork Chops

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by Crpdeth, Dec 20, 2004.

  1. Crpdeth

    Crpdeth New Member

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    INGREDIENTS:
    1 tablespoon vegetable oil
    4 boneless pork chops
    2 (14.5 ounce) cans chopped stewed tomatoes, with juice
    1 (8.75 ounce) can whole kernel corn, drained
    1 (8 ounce) can red kidney beans, drained
    1/2 cup uncooked long grain white rice
    1 (4 ounce) can diced green chilies, drained
    1/4 teaspoon salt
    2-3 fresh jalapanios! sliced (optional of course... Ya big baby) :D

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    DIRECTIONS:
    Preheat oven to 350 degrees F (175 degrees C).
    Heat the oil in a skillet over medium heat. mix the peppers and pork in skillet, brown the pork chops about 5-10 minutes 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 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
    Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).

    Attached Files:

  2. SouthernMoss

    SouthernMoss *Admin Tech Staff*

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  3. Swwbo

    Swwbo New Member

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    sounds good
  4. Crpdeth

    Crpdeth New Member

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    Thanks Girls!

    Tis a favorite around my house, Darla just left on her Christmas cruse and my twin brother is helping me break down 2 hogs I got in the trap this morning so I'll be treating him to this dish tomorrow during a lunch break, he just dont know it yet. :D

    Crpdeth
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