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Mexican-Style Pork Chops

My family's fond of Mexican food, and I love to cook but not clean up. This easy one-pot meal makes everybody happy.—Beverly Short, Gold Beach, Oregon
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/4 cups water
  • 1 cup uncooked instant rice
  • 1/2 cup sliced ripe olives
  • 2 to 3 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil.
  • Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until thermometer reaches 160°.
Nutrition Facts
1 each: 330 calories, 10g fat (2g saturated fat), 19mg cholesterol, 934mg sodium, 44g carbohydrate (10g sugars, 7g fiber), 15g protein.

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