Description
This Tex-Mex Pork Chops and Rice Skillet is a flavorful one-pan meal that combines juicy pork chops with rice, veggies, and Tex-Mex spices for a delicious and satisfying dinner.
Ingredients
Units
Scale
Main 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, 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
Instructions
- Season Pork Chops: Rub pork chops with taco seasoning, cumin, paprika, and salt.
- Sear Pork Chops: Heat olive oil in a skillet and sear pork chops until browned on both sides. Remove and set aside.
- Saute Veggies: In the same skillet, cook onion, bell pepper, and garlic until softened.
- Add Remaining Ingredients: Stir in diced tomatoes, chili powder, black pepper, chicken broth, corn, zucchini, and rice.
- Cook: Bring to a simmer, then cover and cook until rice is tender and pork is cooked through.
- Serve: Garnish with parsley or cilantro and lime slices if desired.
Notes
- You can customize the spice level by adjusting the amount of chili powder and diced tomatoes with green chilies.
- Feel free to add other veggies like diced tomatoes, beans, or jalapenos for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg