Southwestern Pork Chops
- Reviews 1
Ready In: 1 hr 50 mins
Serves: 4
Ingredients
- 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) can chopped 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off