Baked Tex Mex Loin Chops Food

TEX-MEX PORK CHOPS

Steps:

• In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.

MEXICAN PORK TENDERLOINS

Steps:

• Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.

LEFTOVER TEX-MEX PORK CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Coat a 9 x 13 glass casserole dish with non-stick spray. Evenly distribute crushed tortilla chips over bottom of the dish.
• In a large skillet, heat oil and butter over medium until butter foams. Add bell peppers, onions and garlic. Saute' until soft.
• Drain the canned tomatoes, reserving the juice. Crush them up some, just so not whole.
• Add pork to skillet with vegies. Add crushed tomatoes, basil and cumin. Slowly add some of reserved tomato juice and chicken stock. This is where you need to do a lot of taste-testing. You need enough to moisten the ingredients but not too soupy, probably 3/4 cup total. Bring to a simmer for about 10 minutes.
• Add salt and pepper to taste. I also added a pinch of sugar to tone down the acidic taste.
• Pour over the chips. Top with Velvetta and cheddar cheese.
• Bake at 375 for 15 - 20 minutes until cheese is melted and bubbly.

BAKED TEX MEX LOIN CHOPS

Steps:

• Stir the chili powder into the yogurt.
• Brush on chops.
• Press chops into chip mixture.
• Arrange chops on baking sheet.
• Spray with cooking spray.
• Bake on bottom rack at 400* for 30 min, turning twice.

EASY AND DELICIOUS MEXICAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
• Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
• Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
• Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

TEX-MEX BAKE

Steps:

• Heat oven to 400'.
• Combine beef, corn, onion, pepper, salsa, and taco seasoning in a bowl.
• Transfer to a greased 9x9 baking dish, cover.
• Bake 30 minutes.
• Meanwhile, prepare cornbread according to pkg.
• When 30 minutes cook time for beef mixture has passed, spread cornbread batter over beef, covering entirely.
• Bake, uncovered, another 20-25 minutes or until corn bread is golden brown.
• Top with sour cream, shredded cheddar, olives, etc.

TEX-MEX PORK CHOPS

Steps:

• In large skillet, brown chops in oil on one side, about two minutes.
• Turn chops; add salsa and chilies.
• Lower heat, cover and simmer 8 to 10 minutes.

TEX-MEX PORK CHOPS

Steps:

• In a small bowl, mix the brown sugar, cumin, chili powder and salt. Add the oil and mix well. Rub the pork chops with the mixture. (You can do this step and keep them in the fridge until the next day).
• Preheat the bbq to medium heat. Lightly oil the grill. Put the pork chops on the grill. Close the cover of the bbq. Cook 5 to 7 minutes or until that the pork is a little bit pink inside. (turn the pork chops at mid cooking).

TEX-MEX PORK CHOPS

Steps:

• Heat oil in frying pan over medium high heat.
• Brown chops on one side, about 2 minutes, and then flip them.
• Add the salsa, chilies and cumin to skillet and mix well.
• Lower heat, cover and simmer 8 minutes.
• Remove cover and top each chop with one quarter of the cheese.
• Cover and simmer for an additional 2 minutes, until cheese melts.
• Serve immediately.