Tex-Mex Pork Chops and Rice Skillet

 Ingredients:

  • 4 bone-in pork chops (about 1 inch thick)
  • 1 cup long-grain white rice
  • 1 small onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and black pepper, to taste
  • 2 cups chicken broth (or vegetable broth)
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish, optional)
  • Lime wedges (for serving, optional)

Instructions:

  1. Season and Brown the Pork Chops:

    • Season the pork chops with chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
    • In a large skillet or ovenproof pan, heat a bit of oil over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side until they develop a nice golden-brown crust. Remove the pork chops from the skillet and set them aside.

  2. Sauté the Vegetables:

    • In the same skillet, add a bit more oil if needed. Add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until they begin to soften.

  3. Add Rice and Spices:

    • Stir in the rice, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2-3 minutes, stirring frequently to coat the rice with the spices.

  4. Combine with Tomatoes and Beans:

    • Pour in the can of diced tomatoes (with their juice) and add the drained and rinsed black beans. Stir to combine all the ingredients.

  5. Return Pork Chops and Add Corn:

    • Place the seared pork chops back into the skillet, nestling them into the rice mixture.
    • Sprinkle the frozen corn kernels evenly over the top.

  6. Add Broth and Simmer:

    • Pour the chicken broth (or vegetable broth) over everything in the skillet.
    • Cover the skillet and reduce the heat to low. Allow it to simmer for about 20-25 minutes, or until the rice is cooked and the pork chops reach an internal temperature of 145°F (63°C).

  7. Cheese and Broil (Optional):

    • Preheat your oven's broiler.
    • If your skillet is ovenproof, you can add shredded cheddar cheese over the top of the skillet and place it under the broiler for a couple of minutes until the cheese is bubbly and golden.

  8. Serve:

    • Garnish with chopped cilantro and serve with lime wedges if desired.

Enjoy your Tex-Mex pork chops and rice skillet, a flavorful and hearty meal with a perfect blend of spices, tender pork, and creamy rice.

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