Pork Chops Santa Fe Recipes

SANTA FE PORK CHOPS

Santa Fe Pork Chops image

Looking for something fast and easy enough for a weeknight? These chili-dusted Santa Fe Pork Chops can be on the table in two shakes of a jackalope's tail.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tsp. chili powder, divided
4 boneless pork chops (1 lb.)
1 tsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen corn
1-1/2 cups instant white rice, uncooked
3/4 cup TACO BELL® Thick & Chunky Salsa

Steps:

Sprinkle half the chili powder evenly onto both sides of chops.
Heat oil in large skillet on medium-high heat. Add chops; cover. Cook 3 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
Add broth, corn and remaining chili powder to skillet; stir. Bring to boil. Stir in rice; top with chops. Pour salsa over chops; cover. Simmer on medium-low heat 5 min. or until rice is tender. Remove from heat. Let stand, covered, 5 min.

Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

SANTA FE PORK

Santa Fe Pork image

A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".

Provided by Gabby LSW

Categories Black Beans

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can corn
1 cup salsa
8 ounces boneless pork chops
4 ounces light cream cheese

Steps:

Place black beans and corn in 4 qt crock pot.
Top with 1/2 cup salsa.
Lay chops on top.
Top with remaining salsa.
cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.

Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5

PORK CHOPS SANTA FE

Pork Chops Santa Fe image

This was sent into me by one of my article readers. I thought it would be nice to share it with my Zaar friends.

Provided by Redneck Epicurean

Categories Long Grain Rice

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons oil
salt and pepper
1 cup uncooked long grain rice
1 1/3 cups water
1 (8 ounce) can tomato sauce
0.5 (1 1/4 ounce) envelope taco seasoning mix
1 small green bell pepper, chopped
1/2 cup shredded monterey jack cheese

Steps:

Season the chops with salt and pepper. Heat the oil in a skillet and cook the pork chops until browned on both sides.
In a 13x9x2-inch baking dish, combine the rice, water, tomato sauce and taco seasoning mix. Stir to combine.
Place the pork chops over the rice mixture and top with the green pepper. Cover the dish and bake at 350 degrees for 1 1/2 hours.
Uncover and top with the Monterey Jack cheese. Return to oven and let cheese melt.

Nutrition Facts : Calories 219.4, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.4, Sodium 253.6, Carbohydrate 27.3, Fiber 1.2, Sugar 2, Protein 5.1

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