Baked Mexican Pork Chops and Rice

Tuesday  was Cinco de Mayo. My social media feeds have been full of posts celebrating the fact that the holiday fell on Taco Tuesday for weeks. The idea of actually making yesterday seemed boring. I don’t do boring. 

I have been craving fresh green beans for days. In my mind, green beans go with pork chops. So how do you put a Mexican spin on pork chops? In my mind, you bake them with homemade Mexican rice, cover them with cheese and serve them with a side of sauteed green beans.

It doesn’t look quite as pretty on the plate, but I promise you it tastes fabulous. Rob said the rice reminded him of the filling for stuffed peppers without the meat, definitely something to consider for meatless Mondays. The cheese didn’t really add anything to the dish, so you can leave it off if you prefer. 

Either way you end up with a beautiful meal, thanks to the combination of green and red peppers on top. I sauteed them with onions before putting them on top. If the rice is too wet after cooking the pork chops, transfer the chops to a warming plate and continue baking the rice uncovered for another 10 minutes.

Baked Mexican Pork Chops and Rice

Ingredients

  • 6 bone-in pork chops, 1/2 inch thick
  • salt and pepper
  • 2 TBSP olive oil
  • 1 3/4 c chicken broth
  • 8 oz can tomato sauce
  • 4 oz can diced green chilis
  • 1.25 oz pkg taco seasoning
  • 1 c brown Minute rice
  • 1 small yellow onion, diced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 c shredded Mexican cheese

Directions

  1. Preheat oven to 350 degrees. 
  2. Season pork chops with salt and pepper. 
  3. Heat olive oil in a large skillet over medium heat. Add the pork chops to the pan and brown for 3 minutes on each side. 
  4. Grease a 9″x13″ baking pan with nonstick cooking spray. Mix the chicken broth, tomato sauce, green chilis, taco seasoning and Minute rice in the pan. 
  5. Place the browned pork chops on top of the rice mixture. 
  6. Saute the onion and half of the green and red peppers in the skillet, about 5 minutes until fragrant. Pour the veggies over the pork chops. 
  7. Cover with foil and bake for 50 minutes. If the rice needs to absorb more liquid, remove the pork chops to a warming plate and bake the rice uncovered for 10 more minutes. 
  8. Turn off the oven. Top pork chops with cheese and remaining peppers. Set the pan in the oven for 3 minutes, or until cheese is melted. 

Makes 6 servings

I feel like I am overloading the blog with posts lately. It’s been forever since I’ve been this inspired. I hope you are all enjoying the flood of knowledge from my brain. 

I’ll talk to you soon.

Kristie 

4 thoughts on “Baked Mexican Pork Chops and Rice

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