Mexicanporkchopsandrice Recipes

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PORK CHOPS WITH EASY MEXICAN RICE



Pork Chops with Easy Mexican Rice image

A tasty and easy 30 minute skillet pork chops and rice recipe the whole family will love. Uses your favorite salsa and features tender cheesy pork chops to round out the meal.

Provided by Easyhealth Living

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 ½ Tbsp olive oil, divided
1 lb tenderized boneless pork chops
salt and pepper
1 cup peppers, diced (any type)
2 each green onions, diced
1 cup rice
1 ¼ cup lower sodium chicken broth
¾ cup salsa, your favorite brand
½ tsp salt
½ cup cheddar cheese

Steps:

  • Add 1 Tbsp olive oil to large skillet and heat on medium.
  • Salt and pepper pork chops as desired. Brown pork chops (1-2 minutes per side) in hot oil then set aside. (Pork chops will not be fully cooked at this point.)
  • Add remaining 1/2 Tbsp oil to skillet and sauté peppers and onions 1-2 minutes over medium heat. Add rice and continue sautéing until rice is slightly browned.
  • Add remaining ingredients and stir. Place pork chops on top of rice and cover skillet. Bring rice mixture to a simmer and cook 15-20 minutes until rice is done and pork chops fully cooked.
  • Sprinkle cheese on top and allow to melt.

Nutrition Facts : Calories 323 kcal, Carbohydrate 28 g, Protein 23 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 535 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PORK CHOPS WITH MEXICAN RICE



Pork Chops with Mexican Rice image

Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.

Provided by My Food and Family

Categories     Spices

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 bone-in pork chops (1-1/2 lb.)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. canola oil
3/4 cup long-grain white rice, uncooked
1-3/4 cups water
1/2 cup TACO BELL® Thick & Chunky Medium Salsa, divided
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes, divided

Steps:

  • Sprinkle chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145ºF). Transfer to plate; cover to keep warm.
  • Add rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
  • Serve chops over rice; top with VELVEETA sauce.

Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 4 g, Protein 31 g

MEXICAN PORK CHOP CASSEROLE



Mexican Pork Chop Casserole image

Pork chops baked with Spanish rice for a unique casserole.

Provided by Kristi W

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
6 pork chops
1 teaspoon salt
1 ½ cups uncooked rice
3 cups water
1 (8 ounce) can tomato sauce, or more to taste
½ (1 ounce) package taco seasoning mix
1 red bell pepper, sliced into rings
1 cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
  • Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 42.1 g, Cholesterol 129.7 mg, Fat 19 g, Fiber 1.5 g, Protein 50.3 g, SaturatedFat 8.2 g, Sodium 962 mg, Sugar 2.9 g

EASY AND DELICIOUS MEXICAN PORK CHOPS



Easy and Delicious Mexican Pork Chops image

Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.

Provided by cccindy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons vegetable oil
6 boneless pork chops
salt and ground black pepper to taste
3 cups water
1 ½ cups uncooked long-grain white rice
1 (8 ounce) can tomato sauce
½ cup picante sauce
¼ cup taco seasoning mix
1 green bell pepper, sliced
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
  • Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
  • Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
  • Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g

PORK CHOPS AND RICE



Pork Chops and Rice image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
  • Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
  • Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

MEXICAN PORK CHOPS AND RICE



Mexican Pork Chops and Rice image

This is a favorite dish around my house. If you like spicy dishes that are a little different you'll love this.

Provided by MiniMom1970

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 (28 ounce) cans diced tomatoes
3 jalapeno peppers
1 1/2 medium onions
4 -5 garlic cloves
1 green bell pepper
6 -8 thin cut boneless pork chops, cut into strips
3 cups uncooked Minute Rice
1 tablespoon vegetable oil
1 cup grated cheese (cheddar or monterey jack)

Steps:

  • Pre-heat oven to 350.
  • In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
  • While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
  • In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
  • When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
  • While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
  • Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.

Nutrition Facts : Calories 617.2, Fat 20.8, SaturatedFat 7.9, Cholesterol 136, Sodium 290.9, Carbohydrate 55.6, Fiber 5.1, Sugar 8.9, Protein 50.3

OLE MOLE MEXICAN PORK CHOPS



Ole Mole Mexican Pork Chops image

A delicious taste of Old Mexico. Serve on a bed of rice and you've got dinner! Original recipes was an entry in RZ CrazeE recipe contest, however I have since modified the recipe to fit our taste.

Provided by Galley Wench

Categories     Mexican

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

4 ounces sliced bacon, cut crosswise into 1 inch pieces
6 -8 thick pork loin chops
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1 large onion, thick sliced
3/4 cup onion, chopped
3 garlic cloves, finely chopped
1 cup sweet corn, fresh
1 large poblano pepper, seeded and chopped
1 1/4 teaspoons ground cumin (adjust to taste)
1 1/2 teaspoons chili powder (adjust to taste)
1 1/2 teaspoons dried ancho chile powder (adjust to taste)
1 chipotle pepper, seeded and chopped (canned in adobo sauce, adjust to taste)
1 teaspoon adobo sauce
1 teaspoon dried oregano
1 1/2 tablespoons cocoa
1 (12 ounce) bottle beer, lager (I used dark lager) or 1 (12 ounce) bottle chicken broth
2 (14 ounce) cans crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon cornmeal (or masa harina)
1 lime
1/4 cup chopped cilantro

Steps:

  • In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
  • In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
  • Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
  • Season pork chops with salt and pepper.
  • Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
  • Add tomato mixture to crock pot.
  • Cook on low for 6-7 hours (time may vary).
  • Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
  • Stir in corn approximately 1 hour before serving.
  • If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
  • Just before serving squeeze lime juice into pot and stir.
  • To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

MEXICAN PORK CHOPS



Mexican Pork Chops image

Make and share this Mexican Pork Chops recipe from Food.com.

Provided by Lvs2Cook

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

6 pork chops
1 teaspoon salt
3/4 cup rice, uncooked
1 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 cup grated monterey jack cheese
1 green pepper, sliced into 6 rings

Steps:

  • Preheat oven to 350º.
  • Brown pork chops and arrange in 9x13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.
  • Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.

MEXICAN PORK CHOPS



Mexican Pork Chops image

"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
1 tablespoon canola oil
1-1/4 cups salsa
1 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
2 tablespoons minced fresh cilantro
1 green onion, chopped

Steps:

  • Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.

Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

FIESTA PORK CHOPS AND RICE BAKE RECIPE



Fiesta Pork Chops and Rice Bake Recipe image

Fiesta Pork Chops and Rice all baked together in one pan - dinner can not get any easier!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h15m

Number Of Ingredients 12

6 boneless pork chops ((½ inch thick))
salt and pepper, to taste
2 Tablespoons olive oil
1¾ cups chicken broth
8 ounces tomato sauce (1 can)
4 ounces diced green chilies (1 can)
1.25 ounces taco seasoning (1 packet)
1 cup long grain rice (uncooked)
½ onion (diced)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
½ cup shredded colby jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle pork chops with salt and pepper.
  • In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
  • Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
  • Place the pork chops on top of the rice mixture and top with the green and red peppers.
  • Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
  • (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
  • Turn oven off and top with cheese.
  • Let the cheese melt for a couple of minutes.

Nutrition Facts : Calories 445 kcal, Carbohydrate 34 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1061 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

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