This dish pairs perfectly with simple quesadillas, a fresh salad, and maybe even some creamy avocado slices if you’re feeling extra! Ready to dig in? Let’s get started.

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 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

    • Flat-leaf parsley or cilantro 

    • Lime slices 

Equipment Needed

• • • A 12-inch skillet

    • Knife and cutting board

    • Measuring cups and spoons

    • Can opener

    • Mixing and serving spoon

Directions

1. Heat the Skillet and Season the Pork Chops.

Start by heating 2 tablespoons of olive oil over medium heat in a large 12 – inch skillet. While the oil heats up, season both sides of the pork chops with taco seasoning, cumin, smoked paprika, and a sprinkle of salt. The spice mix will give the pork a smoky, Tex-Mex flavor that’s irresistible.

2. Brown the Pork Chops.

Once the oil is hot, place the pork chops into the skillet. You’ll want to brown them on both sides, which takes about 2 minutes per side. The goal here is not to cook them all the way through but just to get a nice sear. After they’ve browned, remove them from the skillet and set them aside on a plate to keep warm.

3. Sauté the Vegetables.

In the same skillet, toss in the chopped onion and bell pepper. You’re going to sauté these veggies until they just start to develop a bit of color, which will take about 2 minutes. The slight browning adds depth and sweetness to the dish. After 2 minutes, add the minced garlic and stir for another 30 seconds until it becomes fragrant. You’ll know it’s ready when the kitchen smells amazing!

4. Add the Tomatoes and Green Chilies.

Next, pour in the cans of diced tomatoes and green chilies along with their juices. Stir the mixture, making sure to scrape up any delicious browned bits stuck to the bottom of the skillet. This will add a rich, smoky flavor to the whole dish.

5. Stir in the Seasoned Broth.

In a small bowl or measuring cup, combine the chicken broth, chili powder, and a few cracks of freshly ground black pepper. Stir this seasoned broth into the skillet mixture, which will give the dish a flavorful, slightly spicy kick.

6. Add the Corn, Zucchini, and Rice.

Now it’s time to bring in the veggies and rice. Stir in the thawed corn kernels and the sliced zucchini, and then sprinkle in the uncooked rice. Make sure the rice is evenly distributed and fully submerged in the cooking liquid to ensure it cooks evenly.

7. Nestle the Pork Chops into the Skillet.

Carefully nestle the pork chops back into the skillet, placing them on top of the vegetable and rice mixture. Be sure to pour in any juices that may have collected on the plate. Cover the skillet, reduce the heat to low, and let everything simmer together for about 20 minutes. This allows the rice to absorb all those wonderful flavors and the pork to finish cooking.

8. Finish Cooking and Check the Temperature.

After 20 minutes, remove the cover and let the skillet simmer for another 5 minutes or so, or until the rice is fully cooked and all the liquid has been absorbed. For perfectly cooked pork chops, use an instant-read thermometer to check the internal temperature. You’re looking for 145°F (63°C) for safe and juicy pork.

9. Garnish and Serve.

Once everything is cooked to perfection, remove the skillet from the heat. If you’re feeling fancy, garnish the dish with freshly chopped flat-leaf parsley or cilantro, and maybe add a few lime slices on the side. The lime adds a fresh, zesty flavor that pairs beautifully with the smoky, savory skillet.

Nutritional Information (Per Serving)

• • • Calories            : 682

    • Fat                     : 27g

    • Carbohydrates : 68g

    • Protein              : 45g

Conclusion

This Tex-Mex Pork Chops and Rice Skillet is the perfect recipe for those busy weeknights when you want something quick, delicious, and satisfying. It’s a one-pan wonder, loaded with vegetables, bold spices, and tender pork chops, all cooked together in a flavorful tomato and chili base. Plus, it pairs well with easy sides like quesadillas or a simple salad, making it a go-to meal you’ll want to cook again and again.

FAQs

1. Can I use bone-in pork chops instead of boneless?
Yes! Just keep in mind that bone-in chops might take a bit longer to cook through, so check the internal temperature to ensure they’re done.

2. Can I substitute the rice with quinoa or another grain?
Absolutely. Quinoa, farro, or even couscous could work well, though cooking times and liquid amounts may vary, so keep an eye on it.

3. What if I don’t have taco seasoning?
No worries! You can make your own by mixing chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.

4. Can I make this dish in advance?
Yes, it reheats beautifully. Just store leftovers in an airtight container in the fridge for up to 3 days.

5. What other vegetables can I add?
Feel free to experiment! Mushrooms, diced tomatoes, or even black beans would be great additions to this skillet.

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