Mexican Pork Chops/Chicken/Skirt Steak

More sharing options

Share on Twitter

4.6 of 5 (9)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 285.2

Total Fat: 9.0 g
Cholesterol: 68.9 mg
Sodium: 1,745.0 mg
Total Carbs: 20.0 g
Dietary Fiber: 4.6 g
Protein: 31.4 g

View full nutritional breakdown of Mexican Pork Chops/Chicken/Skirt Steak calories by ingredient

Introduction

Easy recipe that can be used with any protein and can be cooked on the stove, in the oven or in the crock pot. Easy recipe that can be used with any protein and can be cooked on the stove, in the oven or in the crock pot.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 4

Ingredients

4 pork chops

steak/fajita season to taste (if you don't have any on hand can use salt, pepper, cumin, chili powder, or whatever you like)

1 can of black beans (drain and rinse to remove sodium)

1 can of corn

1 can of diced tomatos with green chilis (Rotel in the south, if you dont have this, use a can of tomatos, and a can of green chilis)

Directions

Season the pork chops with fajita/steak seasoning. If you have a meat tenderizer you can pound the meat briefly, but this is not necessary. Heat a skillet on med-high, spray with a no calorie cooking spray. Once hot, add the pork chops and brown on both sides (2-4 minutes per side). Once browned, add in the drained beans, corn, and tomatos with green chilis. Simmer for 10-15 minutes until the pork is cooked through. Top with sour cream, cheedar cheese, creamed cheese, etc (but of course, this adds calories).

This can also be done oven or crock pot. Season meat and place in a casserole dish. Add remaining ingrediants and bake at 350 degrees for 25-30 minutes until meat is cooked through. For the crock pot, season meat and add other ingrediants and cook at low for 5-8 hours until meat is cooked though.

This also works well with chicken or beef skirt steaks following the same instructions.

Number of Servings: 4

Recipe submitted by SparkPeople user OVETABUILDS.