Rotel Pork Chops

One of Mike's favorite dinners I make is something I call Rotel Pork Chops. I started making this dish years ago long before I met Mike. Over that time period, I've slightly tweaked the recipe a few times adding more spices, making it more robust in flavor. It's come a long way from its humble beginnings of just dumping a can of Rotel on pork chops and calling it done.  It's amazing what age and experience in the kitchen will do for a dish, especially when you stop being scared of herbs.

It takes about an hour from start to finish to get the dish done and I usually serve it over rice with a vegetable of my choosing on the side.

Rotel pork chops is the one dish I can always count everyone in the house eating without complaint.


8 center-cut pork chops
2 Tbs vegetable oil
salt and pepper to taste
2 tsp onion powder
2 tsp garlic powder
2 tsp cumin powder
1 large yellow onion sliced into medium thick pieces
1 can of Rotel; undrained (we use mild)


Preheat the oven to 350
Pat dry the pork chops and season with the salt, pepper, onion powder, garlic powder, and cumin powder on both sides.
Heat the vegetable oil in a large frying pan over medium heat and sear the pork chops till lightly brown on both sides.  Set aside in large baking dish till they are all done.
In the same pan, without rinsing it out, saute the onion until just tender.
Top the pork chops with the saute onion, then top it all with the can of Rotel.
Bake at 350 for about 30 minutes


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