Pork Chop with Mexicali Sauce
Portion Size: 3 oz. boneless, 5 oz. with bone, 1 cup mixture (2 starches)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 boneless pork chops, ½ inch thick | Trim 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 beans | Drained and rinsed |
| 1 cup long grain rice | |
| 2 (8 ounce) diced green chili peppers drained | Or 2 teaspoon chili powder |
| ½ teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In 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. |
| 2 | In same skillet, combine tomatoes, corn, kidney beans, rice, chili peppers or chili powder, and salt. | |
| 3 | Bring to boil. Simmer for 30-40 minutes until rice is tender. Serve hot over chop. |
Posted in Pork Dinner Recipes
