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Tex-Mex Pork Chops and Rice Skillet
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious one-pan Tex-Mex pork chops and rice – easy steps with everyday kitchen tools.
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
  • 1 cup chopped onion
  • 1 cup coarsely chopped green bell pepper
  • 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 cup chicken broth
  • 2 cups frozen corn kernels, thawed
  • 2 cups sliced zucchini
  • 1 cup uncooked rice
  • Flat leaf parsley or fresh cilantro, optional
  • Lime slices, optional
Instructions:
  • In a 12-inch skillet over medium heat, warm olive oil. Rub pork chops on both sides with taco seasoning, cumin, smoked paprika, and salt.
  • Sear chops in the hot skillet, flipping once, until golden brown on both sides, approximately 2 minutes per side. Transfer to a plate to keep warm.
  • In the same skillet, sauté the onion and bell pepper until they start to caramelize slightly, for about 2 minutes. Then add the garlic and cook until aromatic, around 30 seconds.
  • Add in the diced tomatoes and green chilies with their flavorful juices, then stir well to incorporate, making sure to scrape up any delicious browned bits from the bottom of the skillet.
  • Enhance the chicken broth by generously seasoning with chili powder and black pepper, then stir to incorporate.
  • Combine thawed corn kernels, sliced zucchini, and uncooked rice, ensuring the rice is fully submerged in the cooking liquid. Bring to a boil while stirring to evenly distribute the vegetables.
  • Gently place pork chops into the skillet along with any flavorful juices. Cover, lower the heat, and simmer for approximately 20 minutes.
  • Uncover and let the rice simmer until tender and the liquid is absorbed, approximately 5 more minutes. Use an instant-read thermometer to confirm pork chops reach 145 degrees F (63 degrees C) in the center.
  • Top with fresh flat-leaf parsley or cilantro and lime slices before serving warm.

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