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Tex-Mex Pork Chops and Rice Skillet

Lakshman Rao Sarnala
A flavor-packed skillet meal with tender pork chops, Tex-Mex spices, and savory rice, all cooked in one pan for an easy cleanup!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
5 minutes
Total Time 45 minutes
Course dinner, one pan meal
Cuisine tex-mex
Servings 2

Ingredients
  

For the Pork Chops & Rice:

  • 4 bone -in pork chops (or boneless, about ¾-inch thick)
  • 1 ½ tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 small bell pepper, diced (red or green)
  • 2 cloves garlic, minced
  • 1 cup uncooked long-grain rice
  • 1 (14.5 oz) can diced tomatoes with green chilies (such as Rotel)
  • 1 ¾ cups chicken broth
  • ½ cup black beans (optional)
  • ½ cup corn kernels (optional)

Optional Garnishes:

  • ¼ cup shredded cheddar cheese
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions
 

  • Season the Pork Chops: In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and black pepper. Rub the seasoning evenly over both sides of the pork chops.
  • Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
  • Sauté the Vegetables: In the same skillet, add chopped onion, bell pepper, and garlic. Cook for 2-3 minutes until softened.
  • Toast the Rice: Stir in the uncooked rice and cook for 1 minute, stirring constantly.
  • Add Liquids & Simmer: Pour in the diced tomatoes with green chilies, chicken broth, black beans, and corn. Stir well, then place the pork chops back into the skillet on top of the rice.
  • Cook the Dish: Cover and simmer over medium-low heat for 20-25 minutes, or until the rice is tender and the pork reaches an internal temperature of 145°F (63°C).
  • Rest & Garnish: Remove from heat and let it sit for 5 minutes. Sprinkle with cheese and fresh cilantro. Serve with lime wedges for extra flavor.

Notes

  • Use boneless pork chops if preferred, but reduce cooking time by a few minutes to prevent overcooking.
  • For extra heat, add jalapeños or a pinch of cayenne pepper.
  • Make it heartier by adding pinto beans or increasing the amount of black beans.
Keyword pork chops and rice skillet, Tex-Mex pork chops