This flavorful dish features seared pork chops infused with Tex-Mex spices, served over a hearty rice medley with vibrant vegetables and zesty garnishes.
Ingredients
4 pieces pork chops
2 tablespoons olive oil
2 teaspoons taco seasoning
1 teaspoon cumin
1 teaspoon smoked paprika
to taste salt
1 medium onion
1 medium bell pepper
2 cloves garlic
1 can diced tomatoes
1 can green chilies
1 teaspoon chili powder
to taste black pepper
1 cup chicken broth
1 cup corn kernels
1 medium zucchini
1 cup uncooked rice
for garnish parsley or cilantro
1 slice lime
Method
Heat olive oil in a large skillet over medium heat and season both sides of the pork chops with taco seasoning, cumin, smoked paprika, and salt.
Sear the seasoned pork chops in the skillet for about 2 minutes on each side until golden brown, then transfer them to a plate to keep warm.
In the same skillet, add diced onions and bell peppers, sautéing for about 2 minutes until they soften and develop color. Add minced garlic and sauté for an additional 30 seconds until fragrant.
Incorporate diced tomatoes and green chilies along with their juices, scraping up any flavorful bits from the skillet's bottom.
Stir in chili powder and black pepper with chicken broth, mixing until thoroughly combined.
Add thawed corn, sliced zucchini, and uncooked rice to the skillet, ensuring the rice is submerged in the liquid. Bring the mixture to a boil.
Nestle the seared pork chops back into the skillet and pour any collected juices over them. Cover and reduce heat to low, allowing it to simmer for about 20 minutes.
After 20 minutes, remove the lid and continue to simmer until the rice is fully cooked and the liquid is absorbed, which should take an additional 5 minutes. Use an instant-read thermometer to ensure the pork chops reach 145°F (63°C).
Garnish with freshly chopped parsley or cilantro and a few lime slices. Serve warm and savor the flavors!
