Recipe by Christine Bettiga
Very quick and easy, but tastey dish. Prepare it ahead of time, cover and put in the fridge. When you get home from work, pop it in the oven and you have a great meal in an hour or so!
- 2 tablespoons vegetable oil
- 4 bone in pork chops (1/2" to 3/4" thick)
- 3⁄4 cup uncooked long grain rice
- 1 teaspoon kosher salt
- fresh ground black pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 2 teaspoons fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon taco seasoning
- 1 (8 ounce) canchopped green chilies
- 1 (8 ounce) can corn, drained
- 1 1⁄2 cups chicken stock (broth)
- 1 (8 ounce) can tomato sauce (I use Mission Pride Mexican Hot Style Tomato Sauce, Salsa de Chile Fresco) or 1 can rotel tomatoes and green chilies, if you prefer chunky tomatoes in your dish (hot or mild)
- 1 small red bell pepper, chopped
- 2 serrano chili peppers, diced (if you like it hot) (optional)
- 1⁄2 cup colby-monterey jack cheese or 1⁄2 cup monterey jack pepper cheese
Directions See How It's Made
- Heat the oil in a large skillet.
- Brown the pork chops on both sides.
- Season the chops with a pinch of salt and pepper.
- In a greased dutch oven or baking dish combine rice, chicken stock, tomato sauce, corn, green chiles, bell pepper, serrano peppers and spices.
- Place the chops over the rice mixture.
- Cover and bake at 350 degrees for 1 hour 15 minutes.
- Uncover and sprinkle with cheese.
- Return to the oven uncovered until the cheese melts (2-3 minutes).
- Serve with cilantro garlic bread.