Fiesta Style Pork Chops and Rice
Jul 18, 2024 22:27:27 GMT -5
Post by maybetoday on Jul 18, 2024 22:27:27 GMT -5
Fiesta Style Pork Chops & Rice
![](https://catherinesplates.com/wp-content/uploads/2022/07/fiestaporkchop5-1536x1152.jpg?ezimgfmt=ng:webp/ngcb1)
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.
link
![](https://catherinesplates.com/wp-content/uploads/2022/07/fiestaporkchop5-1536x1152.jpg?ezimgfmt=ng:webp/ngcb1)
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.
link