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Southwest Pork Chops

Makes: 6 servings
Prep 15 mins Cook 5 hrs 30 mins
Southwest Pork Chops
Ingredients
  • 6  pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
  • 1 15  ounce can  Mexican-style or Tex-Mex-style chili beans
  • 1 1/4  cups  bottled salsa
  • 1  cup  fresh* or frozen whole kernel corn
  • 2  cups  hot cooked rice
  •  Snipped fresh cilantro (optional)
Directions

1. Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired. Makes 6 servings.

From the Test Kitchen*
  • 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.
For all-day cooking:
  • Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting Stir in corn. Cover and cook 30 minutes longer. Serve as above.
Nutrition Facts (Southwest Pork Chops)
  • Servings Per Recipe 6,
  • cal. (kcal) 334,
  • Fat, total (g) 7,
  • chol. (mg) 77,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 0,
  • pro. (g) 33,
  • vit. A (RE) 0,
  • vit. A (IU) 243,
  • vit. C (mg) 8,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 716,
  • Potassium (mg) 920,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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