Mexican Boneless Pork Chop Recipes

These Mexican Boneless Pork chop Recipes will fill the bill when your desires are for something south of the border. Both pork chop recipes are quick and easy with great Mexican style flavor.

Mexican-Style Boneless Pork Chop Recipe

This dish is a one-pot meal that will not only please the diners but also the cook because of the easy cleanup.

6 (1/2-inch thick) boneless pork chops
2 tablespoons vegetable oil
1 medium onion, chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1 1/4 cups water
1 cup uncooked instant rice
1/2 cup sliced ripe olives
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat your oven to 350 degrees F.

Brown the boneless pork chops in oil on each side in an ovenproof skillet. Remove the pork chops and in the same skillet sauté the chopped onion until tender.

Stir in the remaining ingredients and bring the mixture to a boil. Place the pork chops top of the mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until pork chops are tender and cooked through.

This is an excellent recipe. The pork chops come out fork tender and the flavor of the rice is outstanding.

Mexicali Boneless Pork Chop Recipe

These Mexican boneless pork chops are not only quick and easy to fix but also colorful and downright delicious. They are really good served over cooked rice.

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 butter flied pork chops

Preheat your oven to 350 degrees F.

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 boneless pork chops and saute for 2 minutes per side. Place the pork chops in the baking dish over the vegetable mixture and cover with aluminum foil.

Bake at 350 degrees F for 12 to 15 minutes, or until the internal temperature of the pork chops reaches 160 degrees F.

If your family love Mexican flavors you can't go wrong serving them either one of these Mexican Boneless Pork Chop Recipes.