MEXICAN FRIED PORK CHOPS RECIPES

Steps:

• In a small bowl, combine mayonnaise, lime juice, garlic powder, oregano and pepper.
• In large, shallow nonaluminum baking dish or plastic bag, pour mayonnaise mixture over chops.
• Seal bag if using, and marinate in refrigerator, turning occasionally, 1 to 3 hours.
• Remove chops from marinade, discard marinade.
• Coat chops with bread crumbs.
• In large nonstick skillet, heat oil over medium-high heat and cook chops in two batches, turning once, 6 minutes or until chops are done.

Steps:

• 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).