Mexican Pork Chops With Beans And Corn
A flavorful Mexican-inspired dish featuring tender pork chops baked with salsa, beans, corn, and peppers, perfect for a hearty and colorful meal with bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Shake flour in a large 14 x 20-inch Reynolds oven cooking bag.
- Place the bag in a 13 x 9 x 2-inch baking pan. Add salsa, lime juice, chili powder, and garlic powder to the bag. Squeeze the bag to blend the ingredients.
- Place pork chops in the bag.
- Spoon beans, corn, and peppers around the pork chops.
- Close the bag with a nylon tie.
- Cut six 1/2-inch slits on top of the bag.
- Bake until the chops are tender, about 1 1/2 hours.
- Let set for 5 minutes before serving.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the salsa. You can substitute the pork chops with chicken breasts or tofu for a different protein option. If you prefer a thicker sauce, you can mix in a tablespoon of tomato paste. This dish pairs well with traditional Mexican recipes, enhancing the flavor profile.
Serving Suggestions
Serve the Mexican Pork Chops with a side of warm tortillas or over rice for a complete meal. Garnish with fresh cilantro and lime wedges for added flavor. This dish pairs beautifully with Gran'S Tamale Soup, creating a delightful Mexican-inspired dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops and vegetables in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. This helps maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Pork Chops With Beans And Corn contains roughly 403 calories, with 33g protein, 24g carbohydrates, and 23g fat. It is an excellent source of protein (65% of the Daily Value), dietary fiber (43% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 506mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen pork chops for this recipe?
Yes, you can use frozen pork chops, but it's best to thaw them completely before cooking to ensure even cooking. If they're still partially frozen, you may need to adjust the cooking time accordingly.
What type of salsa works best for this dish?
Medium thick and chunky salsa is ideal, as it adds texture and flavor. You can use store-bought or homemade salsa, depending on your preference. If you like it spicier, opt for a salsa labeled as hot.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add other vegetables like zucchini, corn, or black beans to enhance the nutrition and flavor. Just ensure that the vegetables you choose cook well within the 1 1/2 hour baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).