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 seasonings for a satisfying dinner option.
Ingredients
Units
Scale
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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
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Veggies and Rice:
- 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
Instructions
- Season Pork Chops: Rub pork chops with taco seasoning, cumin, paprika, and salt.
- Sear Pork Chops: In a skillet, heat olive oil and sear pork chops until browned on both sides. Remove and set aside.
- Sauté Veggies: In the same skillet, sauté 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 boil, reduce heat, cover, and simmer until rice is cooked and liquid is absorbed.
- Finish: Return pork chops to skillet, cover, and let rest for a few minutes before serving.
Notes
- You can garnish with parsley or cilantro and serve with lime slices for added flavor.
- Feel free to customize with your favorite Tex-Mex toppings like avocado, sour cream, or shredded cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 65 mg