Mexican Pork Chops

Mexican Pork Chops

Tender pork with Mexican flavorings.


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Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 35 mins

Dairy-Free Recipe


  • 6 lean pork loin chops, medium thickness
  • 1 Tbsp all-purpose flour
  • 2 Tbsp canola oil
  • 2 onions, sliced
  • 1 clove garlic, crushed
  • 1 green pepper, cut into thin strips
  • 1 red pepper, cut into thin strips
  • 1 1/2 cup short grain rice
  • 3 cup reduced-sodium chicken stock
  • 1 cup tomato juice
  • 1 bay leaf
  • 1/2 tsp paprika or cayenne
  • 1/2 tsp black pepper, or to taste
  • 1 can (15 oz) corn kernels
  • 2 pitted olives


Trim chops of excess fat and dip in seasoned flour.

Heat oil in skillet and fry chops until golden brown. Remove chops, keep warm. Add onions, garlic and peppers to pan, toss until onions are just tender. Remove some of the pepper strips and reserve for garnish. Add rice to pan, toss over moderate heat about 2 minutes.

Add stock, tomato juice, bay leaf, paprika, salt and pepper with corn. Stir once then allow to come to a boil. Replace chops on rice. Cover and lower heat. Simmer about 25 to 30 minutes or until rice and pork chops are tender.

Garnish with reserved pepper strips and olives.

Nutritional Info (per serving)

CALORIES 479 cals
Kilojoules 2,005 kJ
Fat 13.5 g
Saturated Fat 3.4 g
Cholesterol 58 mg
Sodium 613 mg
Carbohydrates 62.6 g
Fiber 2.5 g
Total Sugars 7.6 g
Protein 28.0 g
Calcium 44.0 mg
Note: A dash indicates no data is available.