Sunday, April 5, 2009

Mexican Pork Chops

Mexican Pork Chops is my favorite recipe in the cookbook and
is the first recipe we're cooking for Second Sunday San Antonio.
The round-up will be posted next Sunday, April 12th, since it's the Second Sunday of the month. We'd love to have you cook with us.

I made this last month, for the umpteenth time--it's so good that it's a regular do-over, and it gets better every time. I change the recipe occasionally to vary the flavors; this time I seasoned the pork chops with fajita seasoning before cooking.

As we all know, a recipe is only a guideline. When I look at a recipe, my first thought is how I can change it to suit my tastes. Feel free to change this recipe to your liking, to make it even better.

There are two ways to make this, either in the oven or on the stove top. You can also substitute chicken breasts for the pork chops.
  • 2 -3 T. olive oil
  • 4 center loin pork chops, trimmed of fat
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 clove garlic, minced
  • 1/4 tsp. black pepper
  • 1 T. chili powder
  • 1/4 tsp. ground cumin
  • 1-1/2 cups water
  • 1 (15 oz.) can Mexican stewed tomatoes, cut up
  • 3/4 cup long-grain white rice
  • 1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking
dish with cooking spray. Set aside.

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops and brown on both sides. Transfer to the prepared baking dish.

Add the onion, green bell pepper, and garlic to the skillet. Saute
in the pork drippings until tender. Season with the black pepper, chili powder, and cumin.

Add the water and tomatoes. Cover and simmer for 5 minutes to blend the flavors.

Sprinkle the rice over the pork chops. Pour the sauce over. Cover
with aluminum foil and bake for one hour.

Uncover and sprinkle with the cheese. Bake, uncovered, for 5 to
10 more minutes or until the cheese melts.

Stove Top: Return the pork chops to the sauce in the skillet. Prepare the rice separately. Cover and simmer for 45 minutes, stirring and turning occasionally. Serve over hot cooked rice.

Variation: To make Mexican Chicken Chops, use 4 skinless, boneless chicken breasts instead of the pork chops.

The recipe for next month's Second Sunday San Antonio will be posted
at the round-up next Sunday, so if you don't have a chance to make Mexican Pork Chops this month, there's always a new recipe next month because there's always a Second Sunday every month.

3 comments:

~Carole said...

Mmmmm, this is so good! Can't wait 'til next Sunday.

ChefBliss.com said...

So good that I am going to make them again!! Can't wait to see the round up!

Patricia said...

Had this tonight. It was DELICIOUS!!! Thanks for posting.