Mexican Pork Chops Recipe - Cooking Index
Mexican Pork Chops Recipe - Cooking Index
| 4 | Boneless pork loin cutlets - (4 oz ea) | |
| 1 | Green bell pepper - seeded and chopped | |
| 1 | Onion - chopped | |
| 1 | No-salt-added stewed tomatoes - - (14 1/2 oz) | |
| 2 cups | 125g / 4.4oz | Fresh or thawed frozen corn kernels |
| 1/2 cup | 118ml | Salsa |
| 1 1/2 teaspoons | 7.5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Ground cumin |
Preheat the oven to 350 degrees.
Spray a large nonstick skillet with nonstick cooking spray; heat. Add the pork and brown 2 minutes on each side; transfer to a 3-quart casserole.
Spray the same skillet with more nonstick cooking spray. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes.
Pour the corn mixture evenly over the pork. Bake, covered, until the pork is tender, about 45 minutes.
This recipe yields 4 servings.
Per Serving: 286 Calories, 8 g Total Fat, 2 g Saturated Fat, 67 mg Cholesterol, 230 mg Sodium, 27 g Total Carbohydrate, 6 g Dietary Fiber, 28 g Protein, 72 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milk.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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