Mexican Pork Chops
Tender Mexican pork chops baked with rice, tomatoes, onions, and green peppers, offering bold flavors perfect for a hearty, family-friendly meal.
Ingredients
Instructions
- Trim off any fat from the pork chops.
- Season the pork chops with salt and pepper as desired.
- Place the chops in a baking dish side by side in the bottom of the dish.
- Top each chop with a slice of onion, a green pepper ring, and 1 tablespoon of uncooked rice.
- Pour the tomatoes and juice over the chops, making sure all rice is covered with tomato juice.
- Sprinkle with additional salt if desired.
- Cover the dish tightly with foil.
- Bake at 350°F (175°C) for 1 1/2 hours or until the pork is cooked through and tender.
Tips & Substitutions
For added flavor, marinate the pork chops in lime juice and garlic for a few hours before cooking. If you don't have converted rice, you can substitute with long-grain rice, but adjust the cooking time accordingly. Feel free to add more vegetables like diced tomatoes or corn to enhance the dish. This recipe is great for meal prep and can be adapted to fit your personal preferences.
Serving Suggestions
Serve the Mexican Pork Chops with warm tortillas or over rice for a hearty meal. A side of black beans or a fresh salad pairs nicely, adding a vibrant contrast to the flavors. This dish also goes well with guacamole or sour cream for added creaminess. For more inspiration, check out related Mexican recipes.
Storage & Reheating
Leftover Mexican Pork Chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chops in a baking dish with a splash of water or tomato juice, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Pork Chops contains roughly 348 calories, with 28g protein, 16g carbohydrates, and 18g fat. It is an excellent source of protein (56% of the Daily Value) and vitamin C (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1985mg per serving (86% 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 bone-in pork chops for this recipe?
Yes, bone-in pork chops can be used as they add extra flavor and moisture during cooking. Just be sure to adjust the cooking time slightly, as bone-in chops may take a bit longer to cook through than boneless varieties.
What can I use instead of tomatoes if I don't have canned ones?
If you don't have canned tomatoes, you can substitute with fresh diced tomatoes or even tomato sauce. Just ensure that there is enough liquid to cook the rice properly. Adjust the seasoning accordingly to maintain the dish's flavor.
Can I make this recipe in a slow cooker?
Absolutely! To make this dish in a slow cooker, layer the ingredients as described and cook on low for 6-8 hours or on high for 3-4 hours. This method will yield tender, flavorful pork chops that are perfect for busy days.
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).