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5 from 2 votes

Fiesta Style Pork Chops & Rice

A delicious baked pork chops & rice dish with Mexican flavors.
Course: Main Course
Cuisine: American, Mexican
Author: Catherine's Plates

Equipment

  • large skillet
  • 9 x 13 baking dish

Ingredients

  • 6-8 boneless pork chops (center cut 3/4 inch thick)
  • salt, black pepper, taco seasoning
  • 2 TBS olive or avocado oil
  • 1 medium yellow onion, diced
  • 2 cups chicken broth
  • 1 (10oz) can rotel tomatoes & green chilies
  • 1 pkt taco seasoning
  • 1 cup white long grain uncooked rice
  • 7 oz canned kernel corn, drained
  • 1 medium green bell pepper, diced
  • 2 cups shredded colby monterey jack cheese

Instructions

  • Heat 2 TBS oil in a large skillet over medium high heat, Sprinkle both sides of pork chops with salt, black pepper, and taco seasoning. Place pork chops in hot oil and sear for 2-3 minutes. Flip over pork chops and sear an additional 2-3 minutes. Remove pork chops and place onto a plate.
  • In same skillet add diced onion and cook for (1) one minute. Turn off burner. Add to skillet chicken broth, rotel, taco seasoning, and rice. Season with salt & pepper to taste.
  • Spray a 9 x 13 baking dish with non-stick cooking spray. Pour mixture from skillet into prepared baking dish. Submerge browned pork chops into mixture in a single layer.
  • Add drained corn to top of pork chops evenly. Then top with diced bell pepper. Cover tightly with 2 layers of foil.
  • Place in 350 degree preheated oven for 50-60 minutes. Rice & pork chops should be tender and cooked through.
    NOTE: additional time may be needed up to 20 minutes depending on size of pork chops.
  • Remove from oven and uncover baking dish. Sprinkle cheese evenly over pork chops & rice. Place back in oven uncovered for 15 minutes until cheese is golden brown and melted.
  • Let sit on stove top for 10 minutes. Serve and enjoy.