Tex-Mex Pork Chops and Rice Skillet

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 (optional)

lime slices (optional)

Directions

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 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.

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.

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.

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

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.

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.

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).

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