Fiesta Style Pork Chops and Rice

[maybetoday]

Fiesta Style Pork Chops & Rice





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.



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