Tuesday, February 25, 2014

Fiesta Pork Chops

I'm baaaaack.  Sorry I haven't posted in a while.  I have no excuse really but it seems that maybe my creative juices took a vacation because I've not been crafting, knitting, needlepointing, blogging or much or anything fun these days.  I am still totally addicted to Pinterest but even that makes me feel kind of guilty just collecting thousands (and yes, I mean thousands) of pins and not really executing any of them.  So, today, I am getting off my butt and executing one...Fiesta Pork Chops.  It took a few minutes to assemble it but it was super easy and definitely workable for a week night.

What You'll Need:
6 pork chops (boneless chops about 1/2 - 1 inch thick)
2 tablespoons olive oil
salt and pepper
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 cup onion, diced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup shredded cheese of your choice (I used a sharp cheddar mix)
What You'll Do:
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.

Pretty simple.  Enjoy!
Recipe slightly modified from here.

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