This Fiesta Pork Chops and Rice Bake Recipe is a One-pan dish. I love throwing everything in one big dish and dinner is done!
We have A LOT of chicken breast recipes on our blog, but I wanted to shake it up today and share one of my favorite pork chop dishes: Mexican Pork Chops and Rice.
How to make Fiesta Pork Chops and Rice:
- Sprinkle pork chops with salt and pepper and brown pork chops in a skillet on the stove top (this will help to seal in the juices and keep your pork chops moist and flavorful as they bake in the oven).
- Dump the rest of the ingredients into a 9 x 13″ pan: chicken broth, tomato sauce, green chilies, taco seasoning, rice, and onion. Mix all together.
- Lay the pork chops on top of the rice mixture, then top chops with peppers.
- Bake for 50-60 minutes then top with shredded cheese and enjoy!
What kind of pork chops are best?
When it comes to choosing the best pork chops for this recipe, I would recommend a boneless pork chop or a bone-in pork chop that is about 1/2″ thick. If your pork chop is thicker than that, you may need to increase the cooking time.
Thin cut pork chops (thinner than 1/2″) will most likely turn out dry; I would recommend cooking for less time if you do use this type of pork chop.
Using a thick boneless pork chop will cook a little faster than a bone-in chop, so if you do use a boneless chop, you may want to decrease the time a little bit.
When it comes to keeping the pork from drying out while baking here’s a tip: the more marbled and fatty your pork chop is, the more tender it will be after cooking.
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More of our favorite pork chop recipes:
- Slow Cooker Pork Chops
- Italian Pork Chops with Potatoes and Carrots
- Perfect Fried Pork Chops
- Maple Pork Chops
- Baked Teriyaki Pork Chops
- Brown Sugar Glazed Pork Chops
- Slow Cooker Creamy Ranch Pork Chops and Potatoes
- Pork Chops and Hashbrown Casserole
Fiesta Pork Chops and Rice Bake Recipe
- 6 boneless pork chops (½ inch thick)
- salt and pepper, to taste
- 2 Tablespoons olive oil
- 1¾ cups chicken broth
- 8 ounces tomato sauce 1 can
- 4 ounces diced green chilies 1 can
- 1.25 ounces taco seasoning 1 packet
- 1 cup long grain rice uncooked
- ½ onion diced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- ½ cup shredded 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 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.
- Place the pork chops on top of the rice mixture and top with the green and red peppers.
- Cover with 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).
- (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
- Turn oven off and top with cheese.
- Let the cheese melt for a couple of minutes.
- Pork chops tend to have a reputation of being dried out. The secret to slow cooker pork chops is to be sure to not overcook them.
- Large Skillet
- 9×13-inch Baking Pan
- Non-stick Cooking Spray
- Aluminum Foil
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You will have to try this recipe for our delicious Citrus Pork Tacos!