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New Mexican Pork Chop Bake

Mexican.Chef's picture
  Butter/Bacon drippings 2 Tablespoon
  Onion 1 Large, sliced into rings
  Lean pork chops 6 Large
  Parched green chilies/4 ounces canned green chilies 3 Ounce, peeled and chopped
  Uncooked rice 1 Cup (16 tbs)
  Water 3 Cup (48 tbs)
  Stewed tomatoes 4 Cup (64 tbs)
  Ground oregano 1 Teaspoon (Mexican Variety)
  Ground cumin 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon

1 Melt butter or drippings in a large deep skillet or casserole. Saute onion rings until they become translucent. Push aside in the pan.
2 Quickly brown the pork chops in the same pan and remove to a plate. Add the green chiles to the onion and mix, then top each pork chop with some of the mixture.
3 Add the rice to the pan; cover with the water and stewed tomatoes. Stir in the seasonings and top with the pork chops. Cover. Baste twice while they bake.
4- Bake in a 350°F. oven for 1 hour.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2568 Calories from Fat 516

% Daily Value*

Total Fat 58 g89.1%

Saturated Fat 25.2 g126.2%

Trans Fat 0.3 g

Cholesterol 664.9 mg221.6%

Sodium 3754.4 mg156.4%

Total Carbohydrates 281 g93.8%

Dietary Fiber 22.8 g91%

Sugars 76.2 g

Protein 224 g448.2%

Vitamin A 100.5% Vitamin C 534.9%

Calcium 102% Iron 134.4%

*Based on a 2000 Calorie diet

New Mexican Pork Chop Bake Recipe