Easy and Delicious Mexican Pork Chops
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Ingredient
- cooking spray
- 6 boneless pork chops
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 3 cups water
- 1 ½ cups uncooked long-grain white rice
- 1 (8 ounce) can tomato sauce
- ½ cup picante sauce
- ¼ cup taco seasoning mix
- 1 green bell pepper, sliced
- 1 cup shredded Cheddar cheese
Direction
- Preheat the oven to 350 degrees F (175 degrees C). Coat 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; brown on both sides, about 5 minutes per side. Set aside.
- Combine water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay chops in rice mixture; top with bell pepper slices. Cover the dish.
- Bake in the preheated oven until chops no longer pink inside and rice tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish; sprinkle with Cheddar cheese.
- Continue to bake, uncovered, until cheese bubbly and melted, 5 to 10 minutes more.
