Weight Watchers Mexican Pork Chops with Corn and Peppers
Lean pork chops baked in a vibrant Mexican-style sauce featuring bell peppers, tomatoes, green chilies, and sweet corn. This Weight Watchers-friendly dish delivers bold southwestern flavors while keeping calories in check through minimal oil cooking and wholesome ingredients. The pork stays tender through gentle oven braising, while cumin and oregano add authentic warmth. Perfect for busy weeknight dinners when you want something satisfying yet healthy, this one-dish meal requires minimal prep and delivers maximum flavor for the whole family.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Spray skillet with cooking spray and heat over medium high heat
- 3
Brown pork chops in hot skillet
- 4
Remove pork chops and place in large casserole dish
- 5
Spray same skillet with cooking spray
- 6
Add onion and pepper to skillet and cook, stirring often until vegetables are tender
- 7
Add tomatoes and green chilies, salsa, corn, cumin, and oregano
- 8
Cook while stirring until heated through
- 9
Place skillet contents on top of pork chops
- 10
Cover with aluminum foil and bake for 50 to 55 minutes, or until fully cooked
Tips
Use a meat thermometer to ensure pork reaches internal temperature of 145°F for food safety
Let pork rest 5 minutes after baking to redistribute juices and ensure maximum tenderness
Choose chunky salsa for added texture, or mild salsa if serving children who prefer less heat
Good to Know
Refrigerate leftovers up to 3 days in covered container. Reheat gently in microwave or 300°F oven.
Can assemble casserole up to 1 day ahead and refrigerate. Add 10-15 minutes to baking time if starting cold.
Serve with rice, quinoa, or warm tortillas. Garnish with fresh cilantro or lime wedges.
Common Mistakes
Don't skip browning the pork chops to avoid bland flavor
Cover tightly with foil to avoid dried out meat
Let vegetables soften completely to avoid crunchy texture in final dish
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn works perfectly. No need to thaw first, just add it directly to the skillet with other ingredients.
What if I don't have green chilies?
You can substitute with diced jalapeños for heat, or use mild green peppers for a milder flavor profile.
How long will this keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator in a covered container.