Easy Mexicali Pork Chops Recipes

Steps:

• Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
• Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
• Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
• Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

Steps:

• Rub taco seasoning over pork chops. In a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Serve with salsa.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large skillet heat oil and brown pork chops on both sides. Remove and set aside.
• 3. Drain excess fat from skillet and in the same pan add undrained tomatoes, corn, beans, rice, green chiles, chili powder and hot sauce. Bring to a boil.
• 4. Place in a 9" X 13" baking dish. Arrange pork chops on top season with salt and pepper to taste.
• 5. Cover and bake for 30 minutes. Uncover and bake 10 minutes more or until rice is tender and pork is no longer pink.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Cook pork chops in the hot oil, in batches if necessary, until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish and season with salt. Pour rice around the pork chops.
• Mix water, tomato sauce, and taco seasoning together in a bowl. Pour over pork chops and rice. Cover baking dish with aluminum foil.
• Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove cover and top with bell pepper rings and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

Steps:

• Sprinkle chops with taco seasoning.
• Use a meat mallet to pound the seasoning into the meat if desired.
• Brown chops in a little oil on both sides over medium heat, about 10 minutes.
• Add tomato sauce and bring to a simmer.
• Cover and simmer 30 to 40 minutes until very tender.
• Remove chops to serving platter.
• Top with cheese.
• Pour remaining sauce over all.

Steps:

• In heavy 12 inch skillet cook butter,onion and peppers about 5 minutes.
• Add tomatoes, corn and marjoram and cook on high 5 minutes.
• Transfer to a bowl and keep warm.
• In same skillet brown chops.
• Turn down heat.
• Return veg.
• mix, cover and cook on low for 15 minutes.