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Ingredients
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2 tablespoons olive oil
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4 boneless pork chops, about 3/4-inch thick
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2 teaspoons taco seasoning spice blend
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/4 teaspoon salt
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1 cup chopped onion
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1 cup coarsely chopped green bell pepper
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2 cloves garlic, minced
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2 (10-ounce) cans diced tomatoes and green chilies (such as Ro-tel®), with juice
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1 teaspoon chili powder
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freshly ground black pepper to taste
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1 1/4 cups chicken broth
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2 cups frozen corn kernels, thawed
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2 cups sliced zucchini
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1 cup uncooked rice
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flat-leaf parsley or cilantro (optional)
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lime slices (optional)
Directions
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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.
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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.
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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.
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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.
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Add chili powder and black pepper to the chicken broth, and stir in.
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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.
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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.
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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).
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Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.
Nutrition Facts (per serving)
| 682 | Calories |
| 27g | Fat |
| 68g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 682 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 8g | 40% |
| Cholesterol 104mg | 35% |
| Sodium 1239mg | 54% |
| Total Carbohydrate 68g | 25% |
| Dietary Fiber 4g | 15% |
| Total Sugars 8g | |
| Protein 45g | 91% |
| Vitamin C 54mg | 60% |
| Calcium 94mg | 7% |
| Iron 3mg | 19% |
| Potassium 1313mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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