Tex-Mex Pork Chops and Rice Skillet

Tex-Mex Pork Chops and Rice Skillet is a one-pan wonder that brings the bold flavors of the Southwest to your dinner table. This dish features tender, juicy pork chops nestled in a bed of flavorful rice, simmered with vibrant bell peppers, onions, tomatoes, and classic Tex-Mex spices. The combination of savory pork, aromatic vegetables, and spiced rice makes for a hearty and satisfying meal that’s perfect for any night of the week. With minimal cleanup and maximum flavor, this skillet dish is sure to become a family favorite, offering a delicious and easy solution for busy weeknights.

Ingredients

• 4 bone-in or boneless pork chops
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup long-grain rice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 2 cups chicken broth
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. Season the pork chops: Season both sides of the pork chops with salt and pepper.
2. Sear the pork chops: In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side, until browned. Remove the pork chops from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the diced onion, minced garlic, red bell pepper, and green bell pepper. Sauté for about 5 minutes, until the vegetables are softened.
4. Add the rice and spices: Stir in the rice, chili powder, ground cumin, and smoked paprika. Cook for 1-2 minutes, until the rice is lightly toasted.
5. Simmer with liquids: Add the diced tomatoes with green chilies and chicken broth to the skillet. Stir to combine, then bring the mixture to a simmer.
6. Cook the pork chops and rice: Nestle the pork chops into the rice mixture. Cover the skillet, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the pork chops are cooked through.
7. Add the corn: Stir in the frozen corn and cook for an additional 5 minutes, until heated through.
8. Serve: Remove from heat and garnish with chopped fresh cilantro. Serve with lime wedges on the side.

Enjoy your Tex-Mex Pork Chops and Rice Skillet as a delicious and hearty meal that delivers the vibrant flavors of the Southwest, perfect for any occasion.