In the next month or so, I will be doing some of my posts a little different. Over at Recipezaar we have an event twice a year called Pick A Chef . I will be making 42 recipes from 14 different people (and photographing and reviewing them) with a deadline of October 19. Some of my posts here will be the review and photograph and link to the recipe ~ I can only cook so much, LOL!
On to today’s recipe ~ I found this recipe in a cookbook that I worked on back in the 80’s. It’s quick to put together and tastes good. Since the rice cooks in the baking dish with the pork chops, just add a salad and you are good to go. I serve with my Mexican Salad for a delicious meal with a Mexican flair.
The pictures don’t really show the chops too much ~ DH was chomping at the bit to eat so I am lucky I got any pictures at all, LOL!
Mexican Pork Chops
6 pork chops
1 teaspoon salt
3/4 cup rice, uncooked
1 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 cup grated monterey jack cheese
1 green pepper, sliced into 6 rings
Preheat oven to 350º.
Brown pork chops and arrange in 9×13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.
Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.
Makes 6 servings.