Tex-Mex Pork Chops and Rice Skillet

Ingredients

• 2 tablespoons olive oil
• 4 bonelesss pork chops , about 3/4-inch thick
• 2 teaspoons taco seasoning spice blend
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.25 teaspoons salt
• 1 cup onion
• 1 cup green bell pepper
• 2 cloves garlic , minced
• 2 diceds tomatoes and green chilies , 10-ounce
• 1 teaspoon chili powder
• freshly ground black pepper to taste
• 1.25 cups chicken broth
• 2 cups corn kernels , thawed
• 2 cups zucchini
• 1 cup uncooked rice
• flat-leaf parsley or cilantro , optional
• lime slices , optional

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add chili powder and black pepper to the chicken broth, and stir in.

6. 6

   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.

7. 7

   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.

8. 8

   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).

9. 9

   Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.