Time: 1 hour 20 minutes
Yield: 6 servings
Pork chops are a perpetual crowd pleaser (even when that crowd is one), but can we find a way to make them even more mouth-watering? Ole Pork Chops takes inspiration from Southwest flavors, so juicy golden brown pork chops rest atop a fluffy, cheesy bed of rice infused with Tex-Mex seasonings. These Ole Pork Chops are crispy, tender, and sparkling with borderland flavors. So yes, we can make pork chops better!
Ingredients• 1 1/2 cups water • 1 (8 ounce) can tomato sauce • 1 medium green pepper, chopped • 3/4 cup long-grain rice, uncooked • 2 tablespoons taco seasoning • 6 (1/2 inch thick) pork loin chops • 2 tablespoons canola oil • seasoned salt, to taste • pepper, to taste • 1/2 cup cheddar cheese, shredded • fresh cilantro, minced, optional
Preheat the oven to 350 degrees F.
In a greased 13x9 inch baking dish, combine the water, tomato sauce, green pepper, rice, and taco seasoning.
Cover the dish and bake until the rice is tender, about 1 hour.
While the rice cooks, in a large skillet, heat the canola oil over medium-high heat on the stove-top.
Add in the pork chops and cook until the juices run clear, about 4-5 minutes on each side.
Sprinkle the pork with seasoned salt and pepper, then set them aside and keep them warm.
Remove the cooked rice from the oven and sprinkle it with the cheese.
Arrange the chops on top of the cheese.
Bake until the cheese is melted, about 5-10 minutes.
Serve hot, sprinkling with cilantro.