Tex-Mex Pork Chops and Rice Skillet: A Flavorful One-Skillet Dinner Recipe

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Tex-Mex cuisine is known for its bold and vibrant flavors, and this Tex-Mex Pork Chops and Rice Skillet recipe is no exception. With tender pork chops, zesty tomatoes and green chilies, and a medley of vegetables, this one-skillet dinner is sure to satisfy your cravings. In this article, we’ll walk you through the step-by-step process of making this delicious dish, along with some tips and variations to customize it to your taste. So let’s get cooking!

Introduction
Ingredients
Directions
Tips for Success
Variations and Substitutions
Serving Suggestions
Nutritional Information
Reviews and Feedback
Frequently Asked Questions (FAQs)
Conclusion

1. Introduction

Are you in search of a quick and easy dinner recipe that doesn’t compromise on flavor? Look no further than this Tex-Mex Pork Chops and Rice Skillet. This dish combines the smoky and savory flavors of Tex-Mex cuisine with the convenience of a one-skillet meal. It’s a perfect option for busy weeknights when you want to put a delicious, homemade meal on the table without spending hours in the kitchen.

2. Ingredients

To make this Tex-Mex Pork Chops and Rice Skillet, you’ll need the following ingredients:

2 tablespoons olive oil
4 boneless pork chops, about 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 (such as Ro-tel®), with juice
1 teaspoon 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 for garnish (optional)
Lime slices for garnish (optional)

3. Directions

Follow these simple steps to make your Tex-Mex Pork Chops and Rice Skillet:

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 the seasoned chops in the hot skillet and cook for about 2 minutes per side, until browned. Remove the chops from the skillet and set them aside on a plate, keeping them warm.
In the same skillet, add the chopped onion and bell pepper. Cook and stir until the vegetables just begin to pick up a little color, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Pour in the diced tomatoes and green chilies, along with their juices. Stir, making sure to scrape up any browned bits on the bottom of the skillet.
Add chili powder and black pepper to the chicken broth, and then stir it into the skillet.
Add the thawed corn kernels, sliced zucchini, and uncooked rice to the skillet. Stir until the vegetables are evenly distributed, and make sure all the rice is submerged in the cooking liquid. Bring the mixture to a boil.
Nestle the pork chops into the skillet contents, and add any accumulated juices from the chops. Cover the skillet, reduce the heat to low, and simmer for about 20 minutes.
Remove the cover and continue to simmer until the rice is tender and all the liquid is absorbed, about 5 minutes more. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Garnish with fresh flat-leaf parsley or cilantro and lime slices, if desired. Serve the Tex-Mex Pork Chops and Rice Skillet warm and enjoy!

4. Tips for Success

To ensure the best results with this Tex-Mex Pork Chops and Rice Skillet recipe, keep the following tips in mind:

Use boneless pork chops that are about 3/4-inch thick. Thicker chops may require longer cooking times, while thinner ones may cook too quickly and become dry.
Season the pork chops well with taco seasoning, cumin, smoked paprika, and salt. This will infuse them with delicious flavors.
Brown the pork chops on both sides before adding them back to the skillet. This step adds depth of flavor and helps to seal in the juices.
Saute the onions and bell peppers until they just begin to pick up some color. This will enhance their natural sweetness and add a caramelized flavor to the dish.
Use diced tomatoes and green chilies with their juices, as they add a zesty and slightly spicy kick to the dish.
Adjust the level of spiciness to your taste preferences by adding more or less chili powder and black pepper.
Make sure all the rice is submerged in the cooking liquid to ensure even cooking and prevent it from drying out.
Allow the dish to simmer, covered, for the recommended time to ensure the pork chops are fully cooked and the rice is tender.

By following these tips, you’ll create a flavorful and satisfying Tex-Mex Pork Chops and Rice Skillet that the whole family will love.

5. Variations and Substitutions

While this Tex-Mex Pork Chops and Rice Skillet recipe is delicious as written, you can easily customize it to suit your preferences. Here are some variations and substitutions you can try:

Protein: If you’re not a fan of pork chops or want to switch things up, you can substitute boneless chicken thighs or even beef strips for the pork chops.
Spice Level: Adjust the spice level by using mild or hot diced tomatoes and green chilies. You can also add some crushed red pepper flakes or a dash of hot sauce for an extra kick.
Vegetables: Feel free to swap out the bell peppers and zucchini with your favorite vegetables. Red bell peppers, yellow squash, or even diced sweet potatoes would all work well in this dish.
Rice: If you prefer a different type of rice, you can use brown rice or even cauliflower rice for a low-carb option.
Garnishes: Get creative with the garnishes! Try adding some sliced avocado, shredded cheese, sour cream, or chopped fresh tomatoes for added color and flavor.

Don’t be afraid to experiment and make this Tex-Mex Pork Chops and Rice Skillet your own. The possibilities are endless!

6. Serving Suggestions

This Tex-Mex Pork Chops and Rice Skillet is a complete meal on its own, but you can serve it with some additional sides to round out the meal. Here are a few serving suggestions:

Quesadillas: Serve the skillet alongside some simple cheese quesadillas for a complete Tex-Mex feast. The cheesy and crispy quesadillas pair perfectly with the flavorful pork chops and rice.
Salad: Add a refreshing element to the meal by serving a side salad. A simple green salad with a tangy vinaigrette or a classic Caesar salad would complement the flavors of the Tex-Mex dish.
Avocado Slices: Top the pork chops and rice with some creamy avocado slices for added richness and texture. The coolness of the avocado balances out the heat from the spices.
Cornbread: Whip up a batch of homemade cornbread to serve alongside the skillet. The slightly sweet and buttery cornbread complements the savory flavors of the dish.

Feel free to get creative with the sides and tailor them to your taste. The goal is to create a well-rounded meal that satisfies your cravings and complements the flavors of the Tex-Mex Pork Chops and Rice Skillet.

7. Nutritional Information

Here’s the nutritional information for one serving of Tex-Mex Pork Chops and Rice Skillet:

Calories: 682
Fat: 27g
Carbohydrates: 68g
Protein: 45g
Fiber: 4g
Sodium: 1239mg

Please note that these values are approximate and may vary depending on the specific ingredients and brands used. If you have specific dietary restrictions or concerns, it’s always a good idea to consult with a healthcare professional or registered dietitian.

8. Reviews and Feedback

This Tex-Mex Pork Chops and Rice Skillet recipe has received rave reviews from our community. Here’s what some of our users have to say:

“I didn’t make any changes, made it just as the recipe called for, and it was awesome.” – Allrecipes Member
“Excellent recipe. I did substitute brown rice, which needs more time to cook. We will definitely be having this again.” – bartlepi
“This is a great recipe! Super easy to make, and I love that you can make it one pan.” – Allrecipes Member

These are just a few examples of the positive feedback we’ve received for this recipe. We love hearing from our users and value their opinions. If you give this Tex-Mex Pork Chops and Rice Skillet a try, we encourage you to leave a rating and review to help others discover this delicious dish.

9. Frequently Asked Questions (FAQs)

Q: Can I use bone-in pork chops instead of boneless? A: Yes, you can use bone-in pork chops for this recipe. Just adjust the cooking time accordingly, as bone-in chops may take slightly longer to cook.

Q: Can I make this recipe ahead of time? A: While it’s best to enjoy this dish fresh, you can prepare some of the components ahead of time to save on prep time. Brown the pork chops and chop the vegetables in advance, then assemble and cook the dish when you’re ready to serve.

Q: Can I freeze the leftovers? A: Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw them in the refrigerator overnight and reheat in a skillet or microwave until heated through.

Q: Can I make this recipe in a slow cooker? A: While this recipe is specifically designed for stovetop cooking, you can adapt it for a slow cooker. Brown the pork chops and sauté the vegetables before transferring everything to a slow cooker. Cook on low for 4-6 hours or until the pork chops are tender and the rice is cooked through.

Q: Can I use different spices? A: Absolutely! Feel free to experiment with different spice blends to suit your taste preferences. Chipotle chili powder, oregano, or even a touch of cinnamon can add interesting flavors to the dish.

If you have any more questions about this Tex-Mex Pork Chops and Rice Skillet recipe, please feel free to reach out. We’re here to help!