Okay, it’s a snowy day out. Not to worry. Here is a stick-to-your-ribs dinner. I made it the other night, and it was truly comfort food for a wintery day. We don’t like hot food, so I omitted the green chilies and sprinkled with chili powder instead.
Mexican Pork Chops
Yields: 4 servings
1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped stewed
tomatoes, with juice
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
1/4 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat. Brown the pork chops
about 5 minutes on each side. Remove chops from skillet and drain oil.
Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into
the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until
heated through. Transfer the tomato mixture to a baking dish. Arrange
the browned pork chops over the mixture.
4. Bake covered 30
minutes in the preheated oven. Uncover, and continue baking 10 minutes,
until rice is tender and pork has reached an internal temperature of
160 degrees F (70 degrees C).