Mexicali Pork Chops
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 232. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 pork loin chops, cut 3/4 inch thick (about 1 1/2 pounds)
- 1 tablespoon cooking oil
- 2 14 1/2-ounce cans stewed tomatoes, cut up
- 1 8-ounce can whole kernel corn, drained
- 1 8-ounce can red kidney beans, drained
- 1/2 cup long grain rice
- 1 4-ounce can diced green chili peppers, drained, or 1 teaspoon chili powder
- 1/4 teaspoon salt
- Few dashes bottled hot pepper sauce
Instructions
- Trim fat from meat. In a large skillet brown chops in hot oil about 5 minutes on each side. Remove from skillet. Drain fat.
- In the same skillet combine undrained tomatoes, corn, kidney beans, rice, chili peppers or chili powder, salt, and hot pepper sauce. Bring to boiling; boil for 1 minute.
- Transfer tomato mixture to a 12x7 1/2x2-in baking dish. Arrange chops on top. If desired, sprinkle chops lightly with salt and pepper.
- Bake, covered, in a 350° oven for 30 minutes. Uncover; bake about 10 minutes more or till rice is tender and pork is no longer pink.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "PorkChopMexicana.JPG" by AlejandroLinaresGarcia; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:PorkChopMexicana.JPG. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.