Tex-Mex Pork Chops and Rice Skillet

Tex-Mex Pork Chops and Rice Skillet is a hearty, flavorful dish that brings the vibrant tastes of Tex-Mex cuisine to your dinner table. This one-pan meal features juicy pork chops seared to perfection, paired with a zesty rice mixture loaded with black beans, corn, tomatoes, and a medley of bold spices. The convenience of cooking everything in a single skillet not only makes cleanup a breeze but also allows the flavors to meld beautifully. Perfect for a busy weeknight or a casual family dinner, this dish is sure to satisfy with its savory and slightly spicy notes.

Ingredients

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Season the pork chops: In a small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture evenly over both sides of the pork chops.
2. Sear the pork chops: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until they are nicely browned. Remove the pork chops from the skillet and set them aside.
3. Sauté the vegetables: In the same skillet, add the chopped onion and bell pepper. Cook for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Cook the rice: Stir in the rice, chicken broth, black beans, corn, and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low.
5. Simmer: Return the pork chops to the skillet, nestling them into the rice mixture. Cover and simmer for 20-25 minutes, or until the rice is tender and the pork chops are cooked through.
6. Add cheese (optional): If using, sprinkle shredded cheddar cheese over the top of the skillet during the last 5 minutes of cooking, covering to allow the cheese to melt.
7. Serve: Remove the skillet from the heat. Garnish with chopped fresh cilantro and serve with lime wedges.

Enjoy your Tex-Mex Pork Chops and Rice Skillet as a delicious and satisfying meal that brings the bold flavors of Tex-Mex cuisine to your table, all in one convenient dish.