Mexican Pork Chops You Have To Try

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Mexican Pork Chops

"This recipe is so accurate, if you want a little bit of spice and a whole lot of goodness you'll adore it!"

Ingredients :

1 tablespoon vegetable oil
four boneless red meat chops
2 (14.5 ounce) cans chopped stewed tomatoes, with juice
1 (eight.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, tired
1/2 cup raw lengthy grain white rice
1 (4 ounce) can diced green chilies, tired
1/four teaspoon salt

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H

Preheat oven to 350 ranges F (a hundred seventy five ranges C).
Heat the oil in a skillet over medium warmness. Brown the red meat chops about five mins on every facet. 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 thru. Transfer the tomato combination to a baking dish. Arrange the browned pork chops over the mixture.
Bake protected half-hour in the preheated oven. Uncover, and retain baking 10 minutes, till rice is smooth and red meat has reached an internal temperature of a hundred forty five stages F (sixty three ranges C).

Notes :

Try the usage of a Reynolds® slow cooker liner to your slow cooker for less difficult cleanup.

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