We eat a lot of chicken in our house and this is a recipe that I have made with chicken before, but I had some pork chops in the freezer and it was even better than the chicken! My kids gobbled it up (which means it’s an instant win in my book!) and my husband couldn’t stop raving. Delicious family dinner= check!
6-7 pork chops (I used boneless chops that were about 1/2" thick)
2 tablespoons olive oil
salt and pepper to taste
1 (14 oz) can chicken broth
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
1 (1 oz) packet taco seasoning
1 cup uncooked long grain rice
1/2 cup onion, diced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup colby jack cheese
Preheat oven to 350 degrees.
Sprinkle pork chops with salt and pepper. In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
Spray a 13x9" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated. Place the pork chops on top of the rice mixture and top with the green and red peppers. Cover with aluminum foil and cook for about 60 minutes or until the rice is tender.
Remove from oven and top with cheese. Let the cheese melt for a couple of minutes and then enjoy!