Sunday, November 11, 2012

Mexican Pork Chop Casserole

My husband pulled out pork chops yesterday but when afternoon rolled around we made some last minute plans with some friends to go out, so we left the kids with a babysitter and some pizza. Of course I had to use the defrosted pork chops today....but what kind? Both my husband and I went through recipes looking for something just right. We decided a Mexican flair would be good so and I came across something I thought would be great with a couple of good modifications...

4-6 boneless pork chops( I did 4 nice thick ones)
2 cups tomatoes, diced and peeled*
1/2 cup tomato juice*
1 cup chicken broth
1 1/2 cups frozen corn
2 cups prepared black beans, drained and rinsed
1-7 oz can diced green chiles
3/4 cup white long grain rice, uncooked
1 TB chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
salt and pepper to taste

1-2 cups shredded colby jack or pepper jack cheese(depends on how cheesy you like it!)
1 cup crushed tortilla chips

*sub 1-14.5 ounce can diced peeled tomatoes if you dont want fresh

Combine all ingredients except for chops in a bowl and mix well.

In a large lightly greased casserole dish arrange the pork chops.

Pour the tomato mixture all around the chops and allow to marinate in the fridge for an hour. If you want to leave it longer than an hour, make sure you pull it out of the fridge about 30 minutes before you throw it in the oven.

Preheat oven to 350

Bake for  approx 45 minutes(actual time will depend on the thickness of your chops, you want a min temp of about 145.)

Sprinkle with crushed tortilla chips and cheese. Bake 5 more minutes until the cheese is completely melted.
Remove from oven and allow to rest for 3-5 minutes.

Serve each chop with a scoop of the tomato rice mixture, top with sour cream and peppers as desired.

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