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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil. | 3. Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture. | 4. Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
pork chop	4		boneless	3284.0127	664.7858	107.2294	21.4096
tomato juice	2	cans	chopped stewed	123.8681	25.7208	6.1934	2.113
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
red kidney bean	1	can	drained	910.3448	164.9655	67.2276	0.6897
grain white rice	1/2	cup	uncooked	-	-	-	-
green chilies	1	can	diced drained	43.7631	9.5862	1.5004	0.5627
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.