Mexican Pork Chops

Mexican Pork Chops

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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 sonsโ€™ friends cleaned the dish! Here is the recipe for my motherโ€™s Mexican Pork Chops.  I hope they become one of your familyโ€™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 Kayโ€™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.


Maurie Kay

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