Mexican Pork Chops

So as anyone can tell Mexican type foods are quite popular in this house. I saw a recipe similar to this on-line awhile ago, and decided since I had the day off school and my GA that would be the perfect time to make it. Not to mention I had everything on hand. It is a super easy meal, just throw it together and bake for 40 min. then you are eating. It wasn't very spicy but we enjoyed it, and ate more than we should have.

Mexican Pork Chops
Pork Chops (2-4)
Taco seasoning or chili powder to sprinkle on pork chops
Salt and Pepper for pork chops
1 can of chopped tomatoes
1 14.5oz. can of corn (could use whatever you have on hand) drained
1 can of red kidney beans (drained)
1/2 cup uncooked rice (minute rice works)
1 4oz. can of green chilies drained
1/3 cup of water

1. Rub the spices on the pork chop then brown the pork chops in a skillet for about 5 minutes on each side. Preheat oven 350F.

2. Mix the tomatoes, corn, beans, rice, water and green chilies together and pour into a casserole dish.

3. Place the pork chops on top of rice mixture and bake covered for 30 min.

4. Uncover and cook an additional 10 min.

Pork Chops and Mushrooms

I had some pork chops and wasn't sure how I wanted to cook then when I came across this in my fix it and forget it cookbook. We had everything on hand and I am sure glad I tired it. The pork chops were so tender you didn't even need a knife to cut them.

Pork Chops and Mushrooms

4 boneless pork chops
2 onions sliced (I used 1, chopped)
4 oz can of sliced mushrooms, will try more next time
1 envelope dry onion soup mix
1/4 cup of water
1 can cream of mushroom soup

1. Place pork chops in slow cooker. Top with onions and mushrooms.
2. In another bowel combine soup mix, water, and mushroom soup. Pour over pork chops.
3. Cover. Cook on low 6-8 hours.

Serve with some vegatables and rice or mashed potatoes for a comfot food kinda night.