Spanish Pork Chops with Rice

F & L Market has pork chops $1.89 a pound.  This recipe is sure to become a new favorite!

 

Ingredients

• 6 boneless pork chops (1/2 inch thick)
• Salt and pepper, to taste
• 2 Tablespoons olive oil
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can diced green chilis
• 1 (1.25 ounce) package taco seasoning
• 1 cup long grain rice (uncooked)
• 1/2 cup onion (diced)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 1/2 cup shredded Colby jack cheese

Instructions

1. Preheat oven to 350 degrees.
2. Sprinkle pork chops with salt and pepper.
3. In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
4. Spray a 9 x 13″ 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.
5. Place the pork chops on top of the rice mixture and top with the green and red peppers.
6. Cover with aluminum foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don’t over cook the pork chops, so check them around 50 minutes).
7. Remove from oven and top with cheese. Let the cheese melt for a couple of minutes.