Southwest Pork Chops

I like to make this during the week. Quick to make and full flavor.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can chicken broth
• 2  tablespoons  taco seasoning, divided
• 2  cups  uncooked  instant rice
• 4  boneless pork loin chops (approx 1 pound)
• 1⁄2 bell pepper, chopped
• 1⁄4 cup green onion, sliced and divided
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 1⁄2 cups  shredded part-skim mozzarella cheese
•  sour cream, sliced black olives, salsa, cilantro, optional garnishes

Directions

1. Preheat oven to 450 degrees.
2. Place uncooked rice in bottom of 9x9 baking dish or casserole dish with a lid. Sprinkle 1 tablespoon taco seasoning over rice.
3. Place pork chops on rice; sprinkle chops with remaining 1 tablespoon seasoning. Arrange green pepper slices and 1/2 the sliced green onions over pork chops.
4. Drain corn, drain and rinse black beans; spoon beans and corn on pork chops; pour chicken broth over all ingredients.
5. Cover and bake 20-30 minutes or until pork is cooked through. Remove cover and sprinkle with shredded cheese; return to oven and bake until cheese is melted.
6. Serve with sour cream, sliced green onions, olives, cilantro and salsa.