Tex-Mex Pork Chops and Rice Skillet

This Tex-Mex Pork Chops and Rice Skillet is a one-pan wonder—juicy pork chops simmered in a zesty, tomato-based sauce with seasoned rice, black beans, and plenty of cheese. It’s bold, hearty, and packed with flavor, perfect for a weeknight meal when you want something quick, filling, and delicious!

Why You’ll Love This Recipe?

• One-Pan Meal – Everything cooks in one skillet for easy cleanup.
• Bold Tex-Mex Flavors – Chili powder, cumin, and salsa give this dish a delicious kick.
• Hearty & Satisfying – A protein-packed meal with pork chops, beans, and rice.

Ingredient Notes

• Pork Chops – Use bone-in or boneless chops about ¾-inch thick for the best texture.
• Rice – Long-grain white rice works best; brown rice will need extra cooking time.
• Salsa – Use your favorite mild, medium, or hot salsa for built-in flavor.
• Black Beans – Adds heartiness and extra protein. Rinse and drain before using.
• Cheese – Cheddar, Monterey Jack, or a Tex-Mex blend melts beautifully over the dish.
• Spices – Chili powder, cumin, and garlic powder bring the Tex-Mex heat.

Step-by-Step Instructions

1. Season & Sear the Pork Chops

• Season 4 pork chops with 1 teaspoon chili powder, ½ teaspoon cumin, salt, and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Sear the pork chops 2-3 minutes per side, then transfer to a plate.

2. Cook the Rice & Veggies

• In the same skillet, add ½ diced onion and 1 chopped bell pepper. Cook for 2-3 minutes until softened.
• Stir in 1 cup long-grain white rice, cooking for 1 minute to lightly toast.
• Add:
  • 1 ½ cups chicken broth
  • 1 cup salsa
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder

3. Simmer with the Pork Chops

• Nestle the pork chops back into the skillet. Cover and reduce heat to low.
• Simmer for 20-25 minutes, until the rice is tender and the pork is cooked through (145°F internal temp).

4. Add Black Beans & Cheese

• Stir in 1 can (15 oz) black beans, drained and rinsed.
• Sprinkle 1 cup shredded cheese over the top.
• Cover and let sit for 5 minutes to melt the cheese.

5. Garnish & Serve

• Sprinkle with chopped cilantro, diced tomatoes, or jalapeños for extra flavor.
• Serve hot with lime wedges on the side!

Expert Tips for the Best Tex-Mex Pork Chops

• Sear First for Extra Flavor – A quick sear locks in juices and adds depth.
• Use a Tight-Fitting Lid – This helps the rice cook evenly.
• Let the Pork Rest – Resting for a few minutes keeps the chops tender.

Serving Suggestions

• With a Side of Guacamole – Creamy guac balances the bold flavors.
• Cornbread or Tortillas – Serve with warm tortillas or a side of cornbread.
• Extra Heat – Add diced jalapeños or hot sauce for spice lovers.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat in a skillet with a splash of broth or in the microwave.

Frequently Asked Questions

Can I use bone-in pork chops?
Yes! Bone-in chops work great but may need an extra 5 minutes of simmering.

Can I use brown rice?
Yes, but increase the broth to 2 cups and cook for 40-45 minutes instead.

What other beans can I use?
Pinto beans or kidney beans are great substitutes for black beans.

Final Thoughts

This Tex-Mex Pork Chops and Rice Skillet is a flavor-packed, one-pan meal that’s perfect for a busy night. The juicy pork, seasoned rice, and melted cheese make it a dish the whole family will love. Try it out and let me know how it turns out!

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