A unique but mouthwatering method of serving pork chops. vibrant, quick, and simple! If desired, serve with steamed rice or simply as is.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 9×9 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 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 594 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Like others here, I made some changes, but this was done faster — and we enjoyed it more — than the old recipe I used to use. I used a 28 oz can of diced tomatoes and green chilies, added a can of seasoned black beans, and seasoned the pork chops with chili powder and “Pork Seasoning” (one of those seasoned salt blends).
My entire family ate this! If my husband and kids all eat pork chops AND vegetables, you know it must good. I made whole grain rice to go with it and it was really good together. I did season the pork chops with cumin, cayenne, and garlic salt.
Delicioso!! I tweeked it with 1 whole chile serrano, one roma tomato, half a green bell pepper & half of red bell pepper & 2 cans of corn. I used the same amt of butter.
This is a real family pleaser and a great way to liven up some pork chops.
This recipe was very tasty, and a nice change from more “typical” pork chop recipes. Following the advice of other users, I used chili powder, salt, and pepper on the veggies, added garlic, and added beans (kidney beans worked really well). However, I also marinated the pork chops for about two hours in olive oil, chili powder, garlic powder, and onion powder. This worked very nicely, and I think the meat would have been rather bland without this step. Last suggestion, be sure to drain all the caned veggies really well, as I ended up with more liquid in the baking dish than is preferable. All in all, I’ll definitely make this again.
Easy peasy and delightful. Great weeknight dinner.
My whole family loved this ! I had very thick chops so I cooked it for about 50 minutes till the juices ran clear. I have also used orange bell pepper because I didn’t have red and green. YUM !!! Thanks for sharing!
I seasoned my pork chops with s/p a little chipolte chili powder and some smoked paprika. Cooked per directions but we just didn’t care for this recipe. Gave my son the leftovers and he loved it.
Very tasty! I used fresh tomatoes but added some chili powder and garlic powder… next time I will add some cumin for a great Mexican flavor.
Good dinner with lots of vegetables. After reading several reviews, I too seasoned the pork chops before browning them. Served the vegetables over white rice. Thanks for sharing the recipe.
Great way to make pork chops spicy. Would have been awesome over rice, we had it as is and it was still fantastic. took longer cuz our chops were thicker.
I really liked this and so did my husband. I made this with red and orange peppers and a yellow onion. The can of tomatoes with chiles makes the dish actually quite spicy. I seasoned my pork chops when sauteing them. They were good and easy. I served them with corn on the cob and garlic red potatoes. Will make this again.
I served it over rice. The vegetables seemed like a lot when I was making it but it was GREAT! I loved the vegetables taste. The pork was okay – I’d like to try it with chicken breasts in the future.
This was so easy to make and my guy loved it. He thought I went to a lot of trouble to do this one. Thanks submitter.
This was very good. I, too, browned the chops first, and added seasoning to them – granulated garlic and Mrs. Dash seasoning. I also added one-half of a can of black beans and used thin-cut chops. I served it over couscous made with chicken stock rather than water. There was plenty of juice from the meat and veggie mix to really give the couscous a good flavor.
The veggies were very good. The pork chops didn’t need to have more flavour because the veggies had enough flavour. It was a good combination.
Pork chops were tender and not dry at all. The veggies were verty tasty too.
As many of the other reviewers stated, the vegetables are great, but the chops were bland. To help the chops, I spiced up the chops by rubbing with a mexican spice mix, salt, and pepper.
flavorful and colorful I baked for 40 minutes instead of sauteing.
Vegetables yummy, chops – not so much. Needs to be seasoned. Also, the tomato flavor from the diced tomatoes with chiles didn’t seem to go well with the pork. Not our favorite.
This recipe is full of flavor….I also seasoned the chops before cooking. I would recommend that you make sure to completely cover the chops with juice so they do not dry out….Great recipe, even my 7 year old gobbled it up!!!!