Mexicali Pork Chops recipe
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Ingredients
- 2 tablespoons butter 1 onion, thinly sliced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (14.5 ounce) can diced tomatoes with green chile peppers 1 cup whole kernel corn 4 thick cut butterflied pork chops
Nutrition Info
- 226 caloriescarbohydrate: 17.1 gcholesterol: 48.9 mgfat: 12.6 gfiber: 3.4 gprotein: 13.1 gsaturatedFat: 6 gservingSize: -sodium: 594.2 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Mexicali Pork Chops
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).