Baked Mexican-Style Pork Chops with Cheesy Rice

Name: Baked Mexican-Style Pork Chops with Cheesy Rice
Total time: 95 min
Yield: 4
Ingredients: cooking spray; 6 boneless pork chops; salt, black pepper; 2 tbsp vegetable oil; 3 cups water; 1.5 cups long-grain white rice; 1 (8 oz) can tomato sauce; 0.5 cup picante sauce; 0.25 cup taco seasoning mix; 1 green bell pepper, sliced; 1 cup shredded Cheddar cheese

A flavorful weeknight dinner featuring tender pork chops and a cheesy rice base, all cooked in one dish.

Recipe Info

Prep Time

95 min

Difficulty

Easy

Servings

Nutrition

calories499kcal

carbohydrates47g

fat18g

fiber2g

protein33g

sodium936mg

sugar4g

Dinner Mexican Inspired

Ingredients

cooking spray

6 boneless pork chops

salt, black pepper

2 tbsp vegetable oil

3 cups water

1.5 cups long-grain white rice

1 (8 oz) can tomato sauce

0.5 cup picante sauce

0.25 cup taco seasoning mix

1 green bell pepper, sliced

1 cup shredded Cheddar cheese

Directions

Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray.

Season pork chops with salt and black pepper. Heat vegetable oil in a large skillet over medium heat. Add chops; cook until browned on both sides, about 5 minutes per side. Set aside.

In the prepared baking dish, combine water, rice, tomato sauce, picante sauce, and taco seasoning. Arrange chops in the rice mixture; top with bell pepper slices.

Cover the dish and bake until chops are cooked through and rice is tender, about 1 hour. Check that a thermometer reads 63°C. Uncover the dish; sprinkle with Cheddar cheese.

Continue baking, uncovered, until cheese is bubbly and melted, 5 to 10 minutes more.