Mexican Pork Chops 

Rating: (8 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This dish combines tender pork with beautiful Mexican flavourings.

Ingredients:

6 lean pork loin chops (about 600g total)

1 Tbsp plain flour

2 Tbsp canola oil

2 onions, sliced

1 clove garlic, crushed

1 red capsicum (140g) cut into thin strips

1 green capsicum (140g) cut into thin strips

2 cup SunRice White Calrose rice

3 cup chicken stock, salt-reduced

1 cup tomato juice

1 bay leaf

1/2 tsp paprika or cayenne

1/2 tsp pepper, or to taste

440 g can corn kernels, drained

2 olives to garnish (optional)

Directions:

Trim chops of excess fat and dip in flour. Heat oil in frypan and fry chops until golden brown. Remove chops and keep warm.

Add onions, garlic and capsicum to pan. Toss until onions are just tender. Remove some of the capsicum strips and reserve for a garnish.

Add rice to pan. Toss over moderate heat for about 2 minutes.

Add stock, tomato juice, bay leaf, spices, salt, pepper and corn. Stir once, then allow to come to the boil. Replace chops on rice.

Cover and lower heat. Simmer for about 25 to 30 minutes, or until rice and pork chops are tender.

Garnish with capsicum strips and olives.

Variations:

Serve with a green salad or with steamed vegetables. Please note: serving suggestions are not included in the nutritional information.

Author:

Sunrice Australia

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