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Tex-Mex Pork Chops and Rice Skillet

Tex-Mex Pork Chops and Rice Skillet

Preparation

Step 1


Heat olive oil over medium heat in a 12-inch skillet. Season both sides of pork chops with taco seasoning, cumin, smoked paprika, and salt.


Step 2


Place chops in the hot skillet and cook, turning once, until browned on both sides, about 2 minutes per side. Remove to a plate, and keep warm.


Step 3


In the same skillet, cook and stir onion and bell pepper, until the vegetables just begin to pick up a little color, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.


Step 4


Pour in diced tomatoes and green chilies, with their juices, and stir, being sure to scrape up any browned bits on the bottom of the skillet.


Step 5


Add chili powder and black pepper to the chicken broth, and stir in.


Step 6


Add thawed corn kernels, sliced zucchini, and uncooked rice. Stir until vegetables are evenly distributed, and make sure all the rice is submerged in the cooking liquid. Bring to a boil.


Step 7


Nestle pork chops into the skillet contents, and add any accumulated juices from the chops. Cover, reduce heat to low, and simmer about 20 minutes.


Step 8


Remove cover, and continue to simmer until rice is tender and all the liquid is absorbed, about 5 minutes more. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).


Step 9


Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.






©allrecipes

Ingredients

  • 2 tablespoons olive oil

  • 4 boneless pork chops, about 3/4-inch thick

  • 2 teaspoons taco seasoning spice blend

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon salt

  • 1 cup chopped onion

  • 1 cup coarsely chopped green bell pepper

  • 2 cloves garlic, minced

  • 2 (10-ounce) cans diced tomatoes and green chilies (such as Ro-tel®), with juice

  • 1 teaspoon chili powder

  • freshly ground black pepper to taste

  • 1 1/4 cups chicken broth

  • 2 cups frozen corn kernels, thawed

  • 2 cups sliced zucchini

  • 1 cup uncooked rice

  • flat-leaf parsley or cilantro (optional)

  • lime slices (optional)

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