PORK CHOPS SANTA FE
This was sent into me by one of my article readers. I thought it would be nice to share it with my Zaar friends.
Provided by Redneck Epicurean
Categories Long Grain Rice
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season the chops with salt and pepper. Heat the oil in a skillet and cook the pork chops until browned on both sides.
- In a 13x9x2-inch baking dish, combine the rice, water, tomato sauce and taco seasoning mix. Stir to combine.
- Place the pork chops over the rice mixture and top with the green pepper. Cover the dish and bake at 350 degrees for 1 1/2 hours.
- Uncover and top with the Monterey Jack cheese. Return to oven and let cheese melt.
Nutrition Facts : Calories 219.4, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.4, Sodium 253.6, Carbohydrate 27.3, Fiber 1.2, Sugar 2, Protein 5.1
SANTA FE PORK
A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".
Provided by Gabby LSW
Categories Black Beans
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place black beans and corn in 4 qt crock pot.
- Top with 1/2 cup salsa.
- Lay chops on top.
- Top with remaining salsa.
- cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.
Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5
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