Southwestern Pork Chops

Name: Southwestern Pork Chops
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
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

Submitted 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!"

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Ready In:: 1hr 50mins
Ingredients:: 18
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.

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Reviews

This had a nice flavor, but the pork chops were a little dry and the rice a little mushy.

allie wemette

RECIPE SUBMITTED BY

Christine Bettiga

Corpus Christi, TX

I was born and raised in Pueblo, Colorado. I moved to Corpus Christi, Texas in 1998. I enjoy camping, sewing and gardening. My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ! I am a Denver Bronco Fan, but I also like the Houston Texans.

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