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Simple yet delectable Mexican pork chops.
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
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Ingredients

  • 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

Directions

  • Step 1:
    Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  • Step 2:
    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.
  • Step 3:
    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.
  • Step 4:
    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.
  • Step 5:
    Continue to bake, uncovered, until cheese bubbly and melted, 5 to 10 minutes more.

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