Mexican Pork Chops

I know, I said the old blog would be down today.  I got so excited about my new layout, I just had to go ahead and apply it!  I hope you like it.

Oh, it has been so nice in Texas the past week!  We are actually feeling up to eating again.  Last night, we had a recipe I've had for so long.  I think I originally found it on Food.com, could have been AllRecipes.  I'm really not sure!

Mexican Pork Chops

Ingredients

8 boneless pork chops

2 cups brown rice, uncooked

2 cans pinto beans, drained

2 cans whole kernel corn, drained

1 can Rotel tomatoes, drained

1 can stewed tomatoes, in juice

1-2 tbs oil

salt and pepper

Directions

Preheat oven to 350˚.  In a big skillet, heat oil.  Salt and pepper pork chops to taste, then brown them on both sides, set aside.  Stir in undrained tomatoes, Rotel, beans, corn and rice, bring to a boil and cook for 1 minute.  Transfer rice mixture in to a baking dish.  Arrange pork chops on top and bake covered for 30 minutes.  Uncover, and bake for 10 minutes more.

I had honestly forgotten how great this recipe is!  If you ask my kids, the rice should be made without the tomatoes.  I hope you'll try them one night.  

Happy Thursday!

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