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Jeff Parker's Mexican Pork Chops
I developed and refined this recipe over many years. The idea first came from a meal I had on an airplane to Mexico where I was working helping to build a wastewater treatment plant. Over time I added and subtracted different ingredients; even replacing the pork with eggplant and other vegetables to make it vegetarian. I have received numerous compliments. Cooking the pork chops on a barbeque first is a nice, smoky twist.
Fry pork chops in olive oil until cooked through. Season with salt, pepper, and garlic powder. Set aside. Pre-cook (lightly fry) large chunks of eggplant or other veggies as a pork substitute.
2.
Pre-heat oven to 350 degrees.
3.
Fry onion and garlic in large skillet or 6-quart pot in olive oil until soft.
4.
Add diced tomatoes and heat until bubbly. Can substitute (or add) cut up fresh tomatoes (yum) but will need to cook them a little longer until they start to fall apart and some of the juice evaporates.
5.
Add taco seasoning and a half cup of salsa. Mix. Reserve the remaining salsa.
6.
Add cumin, Adobo seasoning mix, and red pepper flakes to taste and mix (I like it a little spicy).
7.
Add black beans, green pepper, and corn. Continue to heat until bubbly.
8.
Check seasoning and add salt or other seasoning if needed.
9.
Cut pork chops into 4 or 6 large pieces each and spread out in the bottom of a lightly greased 9X13 pan. Leave bones in.
10.
Pour sauce mixture over porkchops. Ensure pork chops are covered in sauce.
11.
Cover with foil and place in the oven. Bake for 30 minutes.
12.
Take out of oven and remove foil. Spread shredded cheddar cheese over the top and place back into the oven uncovered.
13.
Bake for another 15 minutes or until cheese is melted and bubbly.
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