Pork Chops & Spring & Lorelei

I made Mexican Pork Chops Tuesday night for Niki to take over to her friend Tommie, who just had a baby. It's one of Niki's favorite meals. I don't really have a recipe. I just made it up one day and throw it together a little differently every time. It's YUM, though! And fairly light if you go easy n the cheese. So here's my method- you can try it and improvise for yourself.

Jar Salsa (any flavor is good- I used lime this time and it came out great)
Can stewed tomatoes (Mexican flavored if you can)
Small can green chillies
Can corn
Can black beans
Taco or fajitas seasoning
1-2 onions
1 bell pepper
tequila
Pork Chops
Rice (I like brown)
Cheese
Any other spices you want/like in Mexican. I use cilantro, but Niki hates it so I left it out this time.
(This is what I used for 8 pork chops. You can vary as needed)

- Cook rice & drain
- Season chops with taco seasoning and sear in a hot pan. Add some olive oil to coat the pan and tequila until it covers the bottom of the pan. Cook chops through.
- Add half of the salsa and all the green chilies to the rice & mix well.
- Saute onions and peppers in olive oil and tequila.
- Mix remaining salsa, tomatoes, corn, and beans with onion and bell pepper and heat through

To serve: Put rice on a plate, add chop(s) and cover in black bean mixture. Top with cheese and cilantro. Serve with corn chips for the extra salsa/rice.
OR
This is a great make-ahead. Put the rice in a baking dish, add chops, put a little of the black bean mixture on top and some cheese and set aside. Reheat in the oven at 350 for about 45 mins. Also reheat black bean mixture for more topping.

The state of my kitchen with everything going at once. I am a messy cook.

Finished chops (for reheating). Like I said- it's light if you go easy on the cheese... I didn't here. :)

Also, it's FREAKING BEAUTIFUL OUTSIDE! I had lunch at this park today. Ahhh...

And, finally, check out my cutest EVER niece and what she's learned.