Mexican-Style Pork Chops
My family's fond of Mexican food, and I love to cook but not clean up. This easy one-pot meal makes everybody happy.—Beverly Short, Gold Beach, Oregon
Ingredients
- 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1-1/4 cups water
- 1 cup uncooked instant rice
- 1/2 cup sliced ripe olives
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Reviews
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It was okay, I probably wouldn't make this again though. My family didn't really care for it but maybe yours will....
My brother and I made this a few weeks ago. It turned out really well. He's a big cheese lover, so we added some shredded cheddar on top of the pork chops the last few minutes of cooking.The cooking time will vary with the thickness and type of pork chop you use.
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