Tex-Mex Pork Chops and Rice Skillet
This Tex-Mex Pork Chops and Rice Skillet is a flavorful one-pan dinner that brings bold spices and hearty ingredients together for a satisfying meal. The combination of tender pork, zesty vegetables, and seasoned rice makes it perfect for busy weeknights.
Packed with vibrant vegetables like bell peppers, zucchini, and corn, this dish delivers a balance of textures and tastes. The smoked paprika, cumin, and taco seasoning create a savory base that infuses the pork and rice with irresistible flavor.
For a complete meal, serve it with a side of simple quesadillas and a fresh salad. Optional garnishes of cilantro or lime slices add a refreshing touch, making this skillet dinner both delicious and visually appealing.
Tex-Mex Pork Chops and Rice Skillet Ingredients
The boneless pork chops are the heart of this dish, offering a juicy, savory base that soaks up the bold spices. Taco seasoning, cumin, and smoked paprika lend a smoky, flavorful kick, creating a rich depth to every bite.
Fresh vegetables like onion, bell pepper, and zucchini bring crunch and sweetness, while the diced tomatoes and green chilies add a tangy, zesty contrast. Corn kernels offer a pop of color and natural sweetness, perfectly balancing the savory profile of the dish.
The rice acts as the perfect vehicle to absorb the flavorful broth, turning the skillet into a one-pot masterpiece. The broth itself brings everything together with a rich, savory base, while cilantro or parsley and lime slices add a refreshing finish, rounding out the dish beautifully.
Tex-Mex Pork Chops and Rice Skillet
This Tex-Mex Pork Chops and Rice Skillet is a hearty, one-pan meal bursting with bold flavors from taco seasoning, smoky paprika, and tangy tomatoes. It’s easy to prepare, packed with vegetables, and perfect for a satisfying weeknight dinner.
Recipe Tips
- Adjusting Spice Levels
If you prefer a milder dish, reduce the amount of chili powder or opt for a mild taco seasoning blend. For extra heat, add a chopped jalapeño or a dash of cayenne pepper while sautéing the vegetables. Spice adjustments allow you to tailor this recipe to your family’s taste preferences. - Perfectly Cooked Pork
To ensure the pork chops stay tender and juicy, avoid overcooking them. Use an instant-read thermometer to check the internal temperature. It should read 145°F (63°C). After removing the chops from the skillet, let them rest for a few minutes to seal in their juices before serving. - Rice Cooking Tips
It’s crucial that the rice is fully submerged in the cooking liquid to ensure it cooks evenly. Stir occasionally to prevent it from sticking to the skillet. If you prefer extra fluffy rice, add a little more broth, especially if you’re using long-grain rice, which tends to absorb more liquid.
What to Serve with Recipe
- Simple Quesadillas
Pair this skillet with easy quesadillas for a cheesy, crispy side that complements the savory pork chops and rice. Choose a mild cheese like Monterey Jack or cheddar, and add a little extra taco seasoning for an added burst of flavor. - Fresh Salad
A light, refreshing salad made with mixed greens, cucumber, and a squeeze of lime pairs perfectly with this Tex-Mex dish. The crunch of fresh vegetables balances the richness of the skillet and adds a crisp contrast to the hearty meal. - Avocado Slices
For a creamy and cool addition, serve this dish with ripe avocado slices on the side. The creamy texture of the avocado enhances the flavors of the pork chops and provides a refreshing contrast to the spiciness of the dish.
FAQ
1. Can I substitute the pork chops with another protein?
Yes, you can swap pork chops for boneless skinless chicken breasts or thighs. The cooking time for chicken may vary slightly, so be sure to check the internal temperature to ensure it’s fully cooked.
2. Can I use brown rice instead of white rice?
Brown rice works well as a substitute, but it requires more cooking time. You may need to add extra broth or water and simmer for an additional 10-15 minutes, ensuring the rice is tender and fully cooked.
3. Can I prepare this dish in advance?
Yes, you can make this skillet meal ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet over low heat, adding a little extra broth if necessary to restore moisture.
4. What if I don’t have a 12-inch skillet?
If you don’t have a 12-inch skillet, you can use a larger pot or a 10-inch skillet, but you may need to adjust the cooking time or work in batches to ensure the rice and vegetables cook evenly.
Tex-Mex Pork Chops and Rice Skillet
Ingredients
- 2 tablespoons olive oil
- 4 boneless pork chops approximately 3/4-inch thick
- 2 teaspoons taco seasoning spice blend
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 cup chopped onion
- 1 cup coarsely chopped green bell pepper
- 2 cloves garlic minced
- 2 10-ounce cans diced tomatoes and green chilies, with juice (such as Ro-tel®)
- 1 teaspoon chili powder
- Freshly ground black pepper to taste
- 1 1/4 cups chicken broth
- 2 cups thawed frozen corn kernels
- 2 cups sliced zucchini
- 1 cup uncooked rice
- Flat-leaf parsley or cilantro optional for garnish
- Lime slices optional for garnish
Instructions
- In a large 12-inch skillet, heat the olive oil over medium heat. Season both sides of the pork chops with taco seasoning, ground cumin, smoked paprika, and salt.
- Once the skillet is hot, add the pork chops and cook for about 2 minutes per side until browned. Transfer the chops to a plate and set them aside, keeping them warm.
- In the same skillet, add the chopped onion and bell pepper. Stir frequently until the vegetables begin to soften and slightly brown, approximately 2 minutes. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
- Pour the diced tomatoes and green chilies into the skillet along with their juices, stirring to combine and scraping any browned bits from the bottom of the skillet to enhance the flavor.
- Stir in the chili powder, freshly ground black pepper, and chicken broth. Mix thoroughly.
- Add the thawed corn kernels, sliced zucchini, and uncooked rice to the skillet. Ensure the vegetables and rice are evenly distributed, and ensure the rice is fully submerged in the liquid. Bring the mixture to a boil.
- Once boiling, place the browned pork chops back into the skillet, including any juices accumulated on the plate. Cover the skillet, reduce the heat to low, and let it simmer for about 20 minutes.
- After 20 minutes, uncover the skillet and continue simmering for an additional 5 minutes, or until the rice is tender and all the liquid has been absorbed. Ensure that the pork chops reach an internal temperature of 145°F (63°C) using an instant-read thermometer.
- Garnish the dish with flat-leaf parsley or cilantro and lime slices. Serve immediately while warm.
