Mexicali Pork Chops

Main Course

Serves 4

Recipe courtesy of Better Homes & Garden New Cookbook

Ingredients:

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

Click image to enlarge

Method:

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.