One Pan Tex Mex Pork Chops And Rice Skillet
Prep: 0 minutes
Cook: 25 minutes
Yields: not applicable
Hey there, fellow foodies! Are you ready for a flavor fiesta in your mouth? Look no further than this Tex-Mex Pork Chops and Rice Skillet recipe! It’s a one-pot wonder that’s packed with protein, veggies, and carbs – everything you need for a satisfying meal.
First things first, heat up some olive oil in a large skillet over medium heat. While that’s warming up, sprinkle both sides of your pork chops with taco seasoning, cumin, smoked paprika, and salt. Don’t be shy, now! You want that flavor to pop.
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Once your skillet is hot, add in those pork chops and cook for about 2 minutes per side, or until they’re nice and browned. Remove them from the skillet and set them aside for now.
Next, add in some chopped onion and bell pepper to the skillet. Cook until they’re slightly tender, about 2 minutes. Then, add in some minced garlic and cook for another 30 seconds. Can you smell that aroma?
Now it’s time to add in the diced tomatoes and green chilies, along with their juices. Stir everything together, making sure to scrape up any browned bits from the bottom of the skillet. Add in some chicken broth, chili powder, and black pepper. Stir until everything is well combined.
Add in the thawed corn kernels, sliced zucchini, and uncooked rice. Stir until the veggies are evenly distributed and the rice is submerged in the cooking liquid.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes. Nestle those pork chops back into the skillet, adding any accumulated juices. Cover the skillet and let it cook for another 5 minutes, or until the rice is tender and the liquid is absorbed.
And that’s it! Your Tex-Mex Pork Chops and Rice Skillet is ready to devour. Garnish with some fresh cilantro and a squeeze of lime juice, if you like. Serve warm and enjoy!
This recipe is a real winner, folks! It’s perfect for a quick weeknight dinner or a weekend meal with friends. And the best part? It’s all made in one pot, so cleanup is a breeze.
Printable Recipe
Ingredients
- 2 pork chops
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1/2 teaspoon black pepper
- 1 cup corn kernels, thawed
- 1 zucchini, sliced
- 1 cup uncooked rice
- Fresh cilantro for garnish
- Lime juice for serving
Instructions
- 1. Heat olive oil in a large skillet over medium heat.
- 2. Sprinkle both sides of the pork chops with taco seasoning, cumin, smoked paprika, and salt.
- 3. Add the pork chops to the skillet and cook for about 2 minutes per side, or until browned. Remove and set aside.
- 4. Add chopped onion and bell pepper to the skillet and cook until slightly tender, about 2 minutes.
- 5. Add minced garlic and cook for another 30 seconds.
- 6. Stir in diced tomatoes and green chilies, along with their juices, scraping up any browned bits from the bottom of the skillet.
- 7. Add chicken broth, chili powder, and black pepper, stirring until well combined.
- 8. Stir in thawed corn kernels, sliced zucchini, and uncooked rice until evenly distributed and submerged in the cooking liquid.
- 9. Bring the mixture to a boil, then reduce heat to low and simmer for about 20 minutes.
- 10. Nestle the pork chops back into the skillet, adding any accumulated juices, and cover. Cook for another 5 minutes, or until the rice is tender and the liquid is absorbed.
- 11. Garnish with fresh cilantro and a squeeze of lime juice, if desired. Serve warm.
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