Description
A hearty one-pan meal featuring tender pork chops simmered with flavorful rice, tomatoes, and vegetables, infused with bold Tex-Mex spices. This dish is perfect for busy weeknights, offering a satisfying and easy-to-prepare dinner option.
Ingredients
- 4 pork chops (3/4-inch thick, bone-in or boneless)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 bell pepper, chopped
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup salsa (mild, medium, or hot)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar or Monterey Jack cheese
For Garnish (Optional):
- Chopped cilantro
- Diced tomatoes
- Jalapeño slices
- Lime wedges
Instructions
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Season & Sear the Pork Chops:
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Season pork chops with chili powder, cumin, salt, and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Sear pork chops for 2-3 minutes per side, then transfer to a plate.
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Cook the Rice & Veggies:
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In the same skillet, sauté onion and bell pepper for 2-3 minutes until softened.
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Stir in rice and cook for 1 minute to lightly toast.
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Add chicken broth, salsa, garlic powder, and chili powder.
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Simmer with the Pork Chops:
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Nestle the pork chops back into the skillet.
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Cover and reduce heat to low.
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Simmer for 20-25 minutes until rice is tender and pork reaches 145°F internal temp.
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Add Black Beans & Cheese:
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Stir in black beans.
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Sprinkle cheese over the top.
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Cover and let sit for 5 minutes to melt the cheese.
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Garnish & Serve:
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Top with cilantro, diced tomatoes, or jalapeños.
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Serve hot with lime wedges.
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Notes
- Bone-in pork chops may need an extra 5 minutes of simmering.
- For brown rice, increase broth to 2 cups and cook for 40-45 minutes.
- Pinto or kidney beans can be used instead of black beans.
Nutrition
- Serving Size: Approximately 1 pork chop with rice and vegetables
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg