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Mexican Pork Chops


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  • 4 boneless pork loin cutlets - (4 oz ea)
  • 1 green bell pepper seeded and chopped
  • 1 onion chopped
  • 1 can no-salt-added stewed tomatoes - (14 1/2 oz)
  • 2 cups fresh or thawed frozen corn kernels
  • 1/2 cup salsa
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin


Servings 4


Step 1

Preheat the oven to 350 degrees.

Spray a large nonstick skillet with nonstick cooking spray; heat. Add the pork and brown 2 minutes on each side; transfer to a 3-quart casserole.

Spray the same skillet with more nonstick cooking spray. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes.

Pour the corn mixture evenly over the pork. Bake, covered, until the pork is tender, about 45 minutes.

This recipe yields 4 servings.

Per Serving: 286 Calories, 8 g Total Fat, 2 g Saturated Fat, 67 mg Cholesterol, 230 mg Sodium, 27 g Total Carbohydrate, 6 g Dietary Fiber, 28 g Protein, 72 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 5.

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