Brown some chops, then add vegetables, broth and rice. This dinner only needs one skillet, a knife, a cutting board, some measuring cups and spoons, a can opener, and a mixing and serving spoon. We like this with simple quesadillas and a salad. Add some avocado slices, if you like!
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 onion
- 1 cup green bell pepper
- 2 cloves garlic, minced
- 2 (10-ounce) diced tomatoes and green chilies
- 1 teaspoon chili powder
- freshly ground black pepper to taste
- 1 1/4 cups chicken broth
- 2 cups corn kernels, thawed
- 2 cups zucchini
- 1 cup uncooked rice
- flat-leaf parsley or cilantro (optional)
- lime slices (optional)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add chili powder and black pepper to the chicken broth, and stir in.
Step 6
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.
Step 7
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.
Step 8
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).
Step 9
Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 682 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat8g | 40% |
Cholesterol104mg | 35% |
Sodium1239mg | 54% |
Total Carbohydrate68g | 25% |
Dietary Fiber4g | 15% |
Total Sugars8g | |
Protein45g | |
Vitamin C54mg | 269% |
Calcium94mg | 7% |
Iron3mg | 19% |
Potassium1313mg | 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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source by allrecipe
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