Tex-Mex Pork Chops and Rice Skillet

(5 customer reviews)




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!


  • 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)


  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.
  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.
  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.
  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.
  5. Add chili powder and black pepper to the chicken broth, and stir in.
  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.
  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.
  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).
  9. Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.

5 reviews for Tex-Mex Pork Chops and Rice Skillet

  1. Iliya

    As someone who loves Tex-Mex flavors, I couldn’t wait to try this recipe, and it did not disappoint! The pork chops were perfectly seasoned, and the rice absorbed all the delicious juices. Plus, it’s a breeze to clean up since it’s all cooked in one skillet. This recipe is a keeper!

  2. Olusola

    I was pleasantly surprised by how flavorful and easy this recipe is! The pork chops came out tender and juicy, and the rice had just the right amount of spice. It’s a great way to switch up dinner without spending hours in the kitchen. Will definitely be making this again!

  3. Tasiu

    Absolutely delicious! This Tex-Mex Pork Chops and Rice Skillet recipe is a new family favorite in our household. The combination of flavors is outstanding, and the one-pan preparation makes it so convenient. Highly recommend giving this recipe a try!

  4. Elijah

    I’m always on the lookout for easy, flavorful recipes, and this Tex-Mex Pork Chops and Rice Skillet recipe exceeded my expectations! The combination of spices is spot-on, and the addition of cheese on top adds a lovely richness. Plus, it’s a hit with the whole family. Highly recommend trying it out!

  5. Zakari

    This Tex-Mex Pork Chops and Rice Skillet recipe is fantastic! The flavors are well-balanced, and the pork chops stayed incredibly moist. It’s a great option for a quick weeknight dinner that doesn’t sacrifice taste. I’ll definitely be adding this to my regular meal rotation!

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