Description
Tex Mex Pork Chops and Rice Skillet sizzles with zesty southwestern flavors that make dinner a breeze. Grab your skillet and get ready to enjoy a quick, delicious meal packed with spicy, hearty goodness.
Ingredients
Scale
Proteins:
- 4 boneless pork chops
- 2 cloves garlic
Vegetables and Produce:
- 1 cup chopped onion
- 1 cup coarsely chopped green bell pepper
- 2 cups frozen corn kernels, thawed
- 2 cups sliced zucchini
Pantry and Seasonings:
- 2 tablespoons olive oil
- 2 teaspoons taco seasoning spice blend
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup uncooked rice
- 1 ¼ cups chicken broth
- 2 10-ounce cans diced tomatoes and green chilies, with juice
Instructions
- Blend 2 teaspoons taco seasoning, 1 teaspoon cumin, 1 teaspoon smoked paprika, and ¼ teaspoon salt. Massage this spice mixture thoroughly into your 4 pork chops, ensuring each surface is evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Sear pork chops for 3-4 minutes per side until golden brown. Transfer chops to a separate plate.
- Reduce heat to medium and add 1 cup chopped onion and 1 cup chopped green bell pepper to the same skillet. Sauté for 4-5 minutes until vegetables soften. Stir in 2 minced garlic cloves and cook for another 30 seconds.
- Pour 2 (10-ounce) cans of diced tomatoes with green chilies, including juice, into the skillet. Sprinkle 1 teaspoon chili powder and add black pepper to taste. Mix ingredients thoroughly.
- Add 1 ¼ cups chicken broth, 2 cups frozen corn, 2 cups sliced zucchini, and 1 cup uncooked rice to the skillet. Stir to combine all ingredients evenly.
- Return pork chops to the skillet, nestling them into the rice mixture. Cover and reduce heat to low, simmering for 20-25 minutes until rice is tender and pork reaches an internal temperature of 145°F.
- Remove from heat and let the dish rest for 5 minutes before serving. Your skillet meal is now ready to enjoy.
Notes
- Make sure your skillet is hot before searing pork chops to get a beautiful golden-brown crust that locks in flavor.
- Choose medium-grain rice for this recipe, as it absorbs liquid perfectly and creates a creamy texture.
- For a lower-carb version, swap rice with cauliflower rice and reduce cooking time by 10-15 minutes.
- Fresh herbs like cilantro can elevate the dish’s brightness, so don’t skip the garnish if possible.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: One-Skillet
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg