Easy and Delicious Mexican Pork Chops Recipe

I made this dish for dinner tonight, substituting picante sauce with salsa because that's all I had on hand. Despite the rice taking a long time to cook, the final dish turned out fantastic and was very tasty! I plan on making it again, but will need to find a solution to the rice cooking time issue. Overall, I would give it 5 stars if not for the rice problem. For those interested in an Instant Pot version: On my second attempt, I made a smaller portion by halving the recipe and used my Instant Pot. I browned the chops, set them aside, then added the liquid ingredients and rice. I placed the chops on the rack and cooked on Manual for 15 minutes. The dish ended up a bit more liquidy, but the rice was perfectly cooked and the flavors were delicious.

I typically don't leave reviews, but after seeing others' feedback, I felt compelled to share my thoughts. Firstly, picante sauce is essentially a type of chunky salsa and can be easily substituted in this recipe. While Pace has popularized Picante Sauce, it ultimately falls under the salsa category. Depending on your heat preference, opt for hot, medium, or mild salsa. Secondly, sautéing the pork creates a satisfying crispy exterior. Should you choose to skip this step, adjust the cooking time accordingly to prevent undercooked or dry pork. Additionally, in high-altitude regions, rice may require more time and liquid to cook properly. I found that pre-microwaving the rice in the baking pan with water for around 6 minutes yielded perfectly cooked rice before adding the remaining ingredients. I opted to use a combination of one poblano chili and one jalapeno in lieu of bell peppers for added flavor, however, it didn't significantly increase the spiciness. Next time, I would consider adding more jalapenos for a bolder kick. Despite simmering in ample liquid, the pork chops turned out somewhat dry, indicating potential overcooking. While the concept of the dish is promising, we weren't entirely satisfied with the final result.

I substituted white rice with 2 cups of uncooked brown rice and added a tablespoon of chili powder, a diced red pepper, a diced red onion, a 14-ounce can of chopped tomatoes, and two cups of water. I used the can of tomato sauce as the cooking liquid (adding more water if needed before the rice is fully cooked). I cooked it on the stovetop until the rice was done. To serve, we garnished it with sliced green onions and shredded Mexican cheese blend. The whole family enjoyed it, and my son deemed it a dish worth making again.

This recipe was a hit! I substituted instant brown rice as it was all I had available. I used 1 cup of rice, 1 can of diced tomatoes, and 3/4 cup of water along with the taco seasoning. Then, I placed the pork chops and peppers on top and baked it at 350 degrees for 40 minutes. For the finishing touch, I added cheese on top and baked for an extra 10 minutes. The rice turned out beautifully. Thank you for sharing this recipe!