Brown some chops, then add vegetables, broth and rice. This dinner only needs one skillet, a knife, a cutting board, some measuring cups and spoons, a can opener, and a mixing and serving spoon. We like this with simple quesadillas and a salad. Add some avocado slices, if you like!
Ingredients
- olive oil: 2 Tbsp
- boneless pork chops, about 3/4-inch thick: 4 piece
- taco seasoning spice blend: 2 tsp
- ground cumin: 1 tsp
- smoked paprika: 1 tsp
- salt: 0.25 tsp
- onion: 1 cup (chopped)
- green bell pepper: 1 cup (coarsely chopped)
- garlic: 2 clove (minced)
- (10-ounce) cans diced tomatoes and green chilies (such as Ro-tel®), with juice: 2 piece
- chili powder: 1 tsp
- black pepper: (to taste, freshly ground)
- 1/4 cups chicken broth: 1 piece
- frozen corn kernels: 2 cups (thawed)
- zucchini: 2 cups (sliced)
- uncooked rice: 1 cup
- flat-leaf parsley or cilantro: (optional)
- lime slices: (optional)
Metric Conversion
Stages of cooking
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Heat olive oil over medium heat in a 12-inch skillet. Season both sides of pork chops with taco seasoning, cumin, smoked paprika, and salt.
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Place chops in the hot skillet and cook, turning once, until browned on both sides, about 2 minutes per side. Remove to a plate, and keep warm.
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In the same skillet, cook and stir onion and bell pepper, until the vegetables just begin to pick up a little color, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
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Pour in diced tomatoes and green chilies, with their juices, and stir, being sure to scrape up any browned bits on the bottom of the skillet.
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Add chili powder and black pepper to the chicken broth, and stir in.
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Add thawed corn kernels, sliced zucchini, and uncooked rice. Stir until vegetables are evenly distributed, and make sure all the rice is submerged in the cooking liquid. Bring to a boil.
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Nestle pork chops into the skillet contents, and add any accumulated juices from the chops. Cover, reduce heat to low, and simmer about 20 minutes.
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Remove cover, and continue to simmer until rice is tender and all the liquid is absorbed, about 5 minutes more. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).
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Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.
