Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
- Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
- Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.32 Kcal (508 kJ) | ||
| Calories from fat | 51.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 9% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 5% | |
| Sodium | 551.93mg | 23% | |
| Potassium | 173.59mg | 4% | |
| Total Carbs | 10.48g | 3% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 0.8mg | 5% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 139.51 Kcal (584 kJ) | ||
| Calories from fat | 59.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 9% | |
|---|---|---|---|
| Cholesterol | 17.06mg | 5% | |
| Sodium | 634.68mg | 23% | |
| Potassium | 199.62mg | 4% | |
| Total Carbs | 12.06g | 3% | |
| Sugars | 1.63g | 6% | |
| Dietary Fiber | 0.98g | 3% | |
| Protein | 7.7g | 13% | |
| Vitamin C | 21.4mg | 31% | |
| Iron | 1mg | 5% | |
| Calcium | 16.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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