Pork Chop Mexicana
A flavorful Mexican-inspired pork chop dish featuring tender chops baked with rice, tomato sauce, taco seasoning, and melted cheese, perfect for a hearty family meal.
Ingredients
Instructions
- Sprinkle chops with salt.
- Brown in oil on both sides.
- Drain and place chops in a 13 x 9 x 2-inch baking dish.
- Sprinkle rice around chops.
- Combine water, tomato sauce, taco seasoning, and salt.
- Pour the mixture over chops and rice, cover tightly, and bake at 350°F for 1 hour.
- Remove cover, sprinkle with shredded cheese, and top with green pepper.
- Cover and bake for an additional 15 minutes.
Tips & Substitutions
For added flavor, marinate the pork chops in the taco seasoning mix for a few hours before cooking. If you're looking for a lighter option, substitute brown rice for the white rice, which will add more fiber. You can also replace the shredded cheese with a dairy-free alternative for a vegan twist. Experiment with different types of cheese like pepper jack for a spicy kick.
Serving Suggestions
Serve the Pork Chop Mexicana with a fresh salad or Mexican rice for a complete meal. It pairs beautifully with Yummy Taco Dip as an appetizer. For a colorful presentation, garnish with chopped cilantro or diced avocado. Consider serving alongside grilled vegetables or a side of refried beans to enhance the meal further.
Storage & Reheating
Store leftover Pork Chop Mexicana in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and warm at 350°F for about 20 minutes, or until heated through. If using a microwave, heat in 1-minute intervals until hot, stirring occasionally to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop Mexicana contains roughly 1038 calories, with 19g protein, 62g carbohydrates, and 79g fat. It is an excellent source of protein (38% of the Daily Value) and iron (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 boneless pork chops instead of loin chops?
Yes, boneless pork chops can be used for this recipe. Just ensure they are of similar thickness to maintain even cooking. Adjust cooking times slightly if they are thinner, as they may require less time in the oven.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish up to a day in advance and keep it covered in the refrigerator. When ready to cook, simply add an extra 10-15 minutes to the baking time to ensure it's heated through.
What can I serve with Pork Chop Mexicana?
This dish pairs well with a variety of sides such as refried beans, corn tortillas, or a simple green salad. For a heartier option, consider serving with Mexican recipes like Baked Bean Dip or 3-Layer Mexican Dip for a delicious meal spread.
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).