When I was a little girl my mother used to make Mexican Pork Chops. They were always one of my favorites. I have not made them in years, but I came across the recipe in my old recipe box and started craving them. So, tonight I decided to make them for my family for the first time. My husband, son, and some of my sons’ friends cleaned the dish! Here is the recipe for my mother’s Mexican Pork Chops. I hope they become one of your family’s favorites!
Mexican Pork Chops
Yield = 6-8 Chops
- 6-8 pieces of pork (either chop or loin)
- 2 Cups Minute Rice
- 1 Can of Tomato Paste
- 4 Cups of Water
- 2 TBS Simply Maurie Kay’s Taco Seasoning (or your favorite brand)
- 2 Cups Frozen Corn
- Oil (for the bottom of the pan)
- Shredded Monterey Jack Cheese
Pre-heat oven to 350-degrees. Cover the bottom of a frying pan with a little bit of canola oil. Brown the pork on both sides. Put the rice, tomato paste, water, corn, and taco seasoning in a 9 x 13 baking dish. Stir well. Place the pork in the baking dish. Cover with tin foil and bake in a 350-degree oven for 30 minutes. Remove the tin foil and cover the mixture with shredded cheese. Cook uncovered for an additional 10 minutes. I always temp the pork to 160 degrees.
The instructional video is on my IGTV, Facebook, and Youtube. Just search for Simply Maurie Kay.