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.