- 4
Ingredients
- 2 -3 T. olive oil
- 4 * 4 center loin pork chops, trimmed of fat
- 1 * 1 medium onion, chopped
- 1 * 1 green bell pepper, chopped
- 1 * 1 clove garlic, minced
- 1/4 * 1/4 tsp. black pepper
- 1 * 1 T. chili powder
- 1/4 * 1/4 tsp. ground cumin
- 1-1/2 * 1-1/2 cups water
- 1 * 1 (15 oz.) can Mexican stewed tomatoes, cut up
- 3/4 * 3/4 cup long-grain white rice
- 1 * 1 cup shredded Cheddar cheese
Preparation
Step 1
Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking
dish with cooking spray. Set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops and brown on both sides. Transfer to the prepared baking dish.
Add the onion, green bell pepper, and garlic to the skillet. Saute
in the pork drippings until tender. Season with the black pepper, chili powder, and cumin.
Add the water and tomatoes. Cover and simmer for 5 minutes to blend the flavors.
Sprinkle the rice over the pork chops. Pour the sauce over. Cover with aluminum foil and bake for one hour.
Uncover and sprinkle with the cheese. Bake, uncovered, for 5 to
10 more minutes or until the cheese melts.
Stove Top: Return the pork chops to the sauce in the skillet. Prepare the rice separately. Cover and simmer for 45 minutes, stirring and turning occasionally. Serve over hot cooked rice.
Variation: To make Mexican Chicken Chops, use 4 skinless, boneless chicken breasts instead of the pork chops.