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Mexicali Pork Chops
6 (1/2-inch thick) boneless pork loin chops
1 (1 1/4 ounce) envelope taco seasoning mix, divided
1 tablespoon vegetable oil
3/4 cup uncooked quick rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 medium-size green bell pepper, chopped
1 cup (4 ounces) shredded Cheddar cheese
Coat pork chops with half of taco seasoning mix, reserving remaining seasoning mix. Brown pork chops in hot oil in a large skillet.
Stir together reserved taco seasoning mix, rice, water and tomato sauce.
Arrange pork chops over rice; sprinkle with green pepper.
Bake, covered, at 350 degrees F for 30 to 45 minutes or until done.
Remove from oven; uncover, and sprinkle with cheese.
Bake 5 more minutes or until cheese melts.
Yields 4 to 6 servings.
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