Pork Chop with Mexicali Sauce

Portion Size: 3 oz. boneless, 5 oz. with bone, 1 cup mixture (2 starches)

Ingredients:     Yields: 8 servings

IngredientsNotes:
8 boneless pork chops, ½ inch thickTrim all visible fat
2 T. oil 
3 (14 oz.) cans stewed tomatoes, diced 
1 (16oz.) bag frozen whole kernel corn 
1 (16 oz.) can (no added Salt) kidney beansDrained and rinsed
1 cup long grain rice 
2 (8 ounce) diced green chili peppers drainedOr 2 teaspoon chili powder
½ teaspoon salt 
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1In a large skillet brown chops in oil about 5 minutes on each side. Remove from skillet. Drain fat. Keep warm.Cook until internal temperature reaches 145 °F for 15 seconds.  
2In same skillet, combine tomatoes, corn, kidney beans, rice, chili peppers or chili powder, and salt. 
3Bring to boil.  Simmer for 30-40 minutes until rice is tender. Serve hot over chop. 

Jacqueline Larson M.S., R.D.N. and Associates