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Tex-Mex Pork Chops and Rice Skillet

This Tex-Mex Pork Chops and Rice Skillet is a flavorful one-pan meal that combines tender pork chops with zesty spices, veggies, and rice for a satisfying dinner option.

Ingredients

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

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

Garnish (optional):

  • Flat-leaf parsley or cilantro
  • Lime slices

Instructions

  1. Season Pork Chops: Rub pork chops with taco seasoning, cumin, paprika, and salt.
  2. Sear Pork Chops: In a skillet, brown pork chops in olive oil, then set aside.
  3. Cook Veggies and Rice: In the same skillet, sauté onion, bell pepper, and garlic. Add tomatoes, chili powder, pepper, broth, corn, zucchini, and rice. Simmer until rice is cooked.
  4. Finish Dish: Return pork chops to skillet, cover, and cook until heated through.
  5. Serve: Garnish with parsley or cilantro and lime slices before serving.

Notes

  • You can customize the spice level by adjusting the amount of chili powder and pepper.
  • Feel free to add other veggies like bell peppers or mushrooms for extra flavor.

Nutrition

Keywords: One-pan meal, Tex-Mex recipe, Pork chops, Rice skillet, Flavorful dinner, Easy recipe