Name: Tex-Mex Pork Chops and Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 cup chicken broth; 2 cups frozen corn kernels, thawed; 2 cups sliced zucchini; 1 cup uncooked rice; Flat leaf parsley or fresh cilantro, optional; Lime slices, optional

Tex-Mex Pork Chops and Rice Skillet

4.9

(7)

6 Reviews

1 Photo

Brown some chops, then add vegetables, broth and rice. This dinner only needs one skillet, a knife, a cutting board, some measuring cups and spoons, a can opener, and a mixing and serving spoon. We like this with simple quesadillas and a salad. Add some avocado slices, if you like!

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)

Directions

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.
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.
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.
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.
Add chili powder and black pepper to the chicken broth, and stir in.
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.
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.
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).
Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.

Nutrition Facts (per serving)

682	Calories
27g	Fat
68g	Carbs
45g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 682
% Daily Value *
Total Fat 27g	35%
Saturated Fat 8g	40%
Cholesterol 104mg	35%
Sodium 1239mg	54%
Total Carbohydrate 68g	25%
Dietary Fiber 4g	15%
Total Sugars 8g
Protein 45g
Vitamin C 54mg	269%
Calcium 94mg	7%
Iron 3mg	19%
Potassium 1313mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.