Mexican Pork Chops

Mexican Pork Chops

Ready in 45 minutes
61 review(s) averaging 4.6. 92% would make again

Top-ranked recipe named "Mexican Pork Chops"

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Try this Mexican Pork Chops recipe, or contribute your own. "Advance" and "Fall" are two tags used to describe Mexican Pork Chops.

"This recipe is absolutely amazing!!! I did make some of the adjustments that Lorriecox suggested...I sautéed onions, green peppers, garlic, butter, and a few other seasonings and added that to the rice mixture, which I added Rotel tomatoes to instead of regular tomatoes. Also, I used pork medallions and boneless chops, and topped with a mixture of cheeses. My boyfriend and his sons all said it was amazing and can't wait for me to make it again!! "

- Cjs2986


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6 each Pork Chops
2 tablespoon Vegetable oil
1 1/2 cup Water
3/4 cup Long grain rice; uncooked
8 ounce Tomato sauce
2 tablespoon Taco seasoning
1 medium Green pepper; chopped
1 cup Cheddar; shredded

Original recipe makes 4



Preheat oven to 350F / 180C / Gas mark 4. Brown the pork chops in a large skillet with the vegetable oil. Sprinkle with salt and pepper. In a sprayed 9"x13" baking dish, combine the water, rice, tomato sauce and taco seasoning. Arrange the browned chops over the rice and top with green pepper. Cover and bake for one hour.

To bake on serving day: brown the pork chops. Cool and place in a freezer container or bag. In a separate ziptop bag, place the rice, water, tomato sauce and taco seasoning. Stir well and seal. Seal cheese and pepper in separate bags. Label all bags and freeze.

Freezing and Baking Directions: Pre-Baked Casserole - Remove from oven and cool. Place in a 2 gallon freezer bag. Put shredded cheese in a small bag and attach to casserole dish. To serve, thaw casserole and bake at 350F / 180C / Gas mark 4 for 15 minutes. Sprinkle on cheese and return to oven for 15 minutes.

Non-Baked Meal - To serve, thaw all bags. Pour contents of rice bag in sprayed 9x13 casserole. Arrange chops over rice. Sprinkle on peppers. Bake at 350 degrees for one hour. Top with cheese and bake an additional 15 minutes.

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Calories Per Serving: 962 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you have leftovers, I suggest making this  Also included in the Leftover Enchiladas: Taco Meatloaf & Homemade Flour Tortillas." cleverkt cleverkt

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Reviews for Mexican Pork Chops All 61 reviews

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So tasty!! Did not have taco seasoning so I added the spices I prefer- garlic powder, onion powder, cumin, red chile powder, salt and pepper. Came out great!
Valerie411 7 months ago

So yummy!! My picky eaters loved it! Adding jalapenos next time though. :)
LauraG17 1 year ago

Excellent, Zac and I would definetly make this again.
dorindastone67 1 year ago

I modified the recipe, added green peppers, onions and corn, and cooked the pork chops on top of the stove in the tomato mixture, then served over pasta. It is too hot for the oven this week! It came out good.
Epianolady 1 year ago

This dish turned out delicious... Made It for dinner last night...
Mercedes1977 1 year ago

Good base recipe. Might sauté green peppers and serve on the side.
Czwhiz 1 year ago

My whole family loved it. Even my (Mexican born) husband and my picky eaters. :) instead of tomatoes I added a can of rotel and I used flavored rice instead of plain and I didn't cool it as long,(only about 45 minutes).
subzerofrogi1 1 year ago

Added onions and green chile, delicious
sarahjane3773 1 year ago

yummy it was good easy to make
tamracj 2 years ago

I sauted some onions and added it to the to with the peppers. It was do good, but I think it could have cooked a little less. Will make again but will take out 10-15 mins earlier if the rice is cooked. Kids loved it too.
kathleennapoligillings 2 years ago

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