Ingredients
2 Tbs olive oil
4 boneless pork chops, about 3/4-inch thick
2 tsp taco seasoning spice blend
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp salt
1 cup chopped onion
1 cup coarsely chopped green bell pepper
2 cloves garlic, minced
2 (10-oz) cans diced tomatoes and green chilies, with juice
1 tsp chili powder
freshly ground black pepper to taste
1 1/4 cups chicken broth
2 cups frozen corn kernels, thawed
2 cups sliced zucchini
1 cup uncooked rice
flat-leaf parsley or cilantro (optional)
lime slices (optional)
Directions
- 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.
- 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.
- 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.
- 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.
- Add chili powder and black pepper to the chicken broth, and stir in.
- 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.
- Nestle pork chops into the skillet contents and add any accumulated juices from the chops. Cover, reduce heat to low; simmer about 20 minutes.
- 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.
- Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.
