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Question

about 15 or 20 years ago i had a cookbook it was either Betty Crocker or good housekeeping. there was a recipe for mexicali pork-chops. yummy. i have looked and cant find it. i even went to the library to see if they had the cook book and no. if any one can help that would be great.

Answer 1

I found the recipe you're looking for! It sounds good and I'll probably make it Sunday when my nephew comes over for dinner. Hope this helps you!

MEXICALI PORK CHOPS

4 pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 lbs.)
1/2 cup chopped green pepper
1/4 cup chopped onion
1 16-ounce can tomatoes, cut up
1 8-ounce can whole kernel corn, drained
1 8-ounce can red kidney beans, drained
1/2 cup long grain rice
1/2 cup water
1 4-ounce can mild green chili peppers, rinsed, seeded and chopped
Few dashes bottled hot pepper sauce

Oven @ 350 F

Trim excess fat from chops; in a skillet cook fat trimmings till 2 Tablespoons fat accumulate. Discard trimmings. Brown chops on both sides in hot fat. Season with salt and pepper. Set chops aside; reserve drippings in skillet. Cook green pepper and onion in reserved drippings till tender but not brown. Stir in undrained tomatoes, drained corn, drained kidney beans, uncooked rice, water, chili peppers, hot pepper sauce, and 3/4 teaspoon salt. Bring to boiling. Turn mixture into a 12 x 7 1/2 x 2-inch baking dish. Arrange pork chops atop. Cover and bake in a 350 F oven for 35 minutes. Uncover and bake 10 to 15 minutes more or till meat is tender. Makes 4 servings.

Answer 2

Try this one.

INGREDIENTS

* 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 butterflied pork chops

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Answer 3

Well I looked all over for this recipe and I even looked in all my older cookbooks. No Luck. But try this one one for size!
Good Luck
INGREDIENTS
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 butterflied pork chops
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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 pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Answer 4

Mexicali Pork Chops

1 tablespoon butter
1 cup onions (sliced)
1/2 cup diced green peppers
1/2 cup diced red peppers
1 (16 ounce) can tomatoes
1 cup frozen whole kernel corn
1/2 teaspoon marjoram
salt and pepper
4 lean pork chops


In heavy 12 inch skillet cook butter,onion and peppers about 5 minutes.
Add tomatoes, corn and marjoram and cook on high 5 minutes.
Transfer to a bowl and keep warm.
In same skillet brown chops.
Turn down heat.
Return veg.
mix, cover and cook on low for 15 minutes.

Answer 5

MEXICALI PORK CHOPS RECIPE

INGREDIENTS:

4 to 6 pork chops, boned 2/3 C. uncooked rice 1 C. beef bouillon 1/2 C. chopped onion 1 small can corn, drained 1 can stewed tomatoes 1 small box mexican velveeta(hot) buttered casserole (2 1/2-quart.)

DIRECTIONS:

Preheat oven to 350 degrees.
In buttered casserole mix all ingredients except the pork chops.
Cut up the tomatoes first.
Brown pork chops in a skillet.
Salt and pepper lightly.
Place chops on top of the rice mixture.
Cover; bake 1 to 1 1/2 hours (depends on thickness of pork chops) until chops are tender.
Cut Mexican Velveeta.
Take chops off rice mixture.
Put a layer of the cheese on the rice, then replace the chops.
Put a second layer of the cheese on the chops.
Cover and put in oven until cheese is melted.
Serve.


WARNING: DELICIOUS