One Pan Mexican Pork Chops

One pan meals are the stovetop version of a casserole, but better.  Toss everything into a pan, apply heat, and eat dinner content with having created only one dirty pan to deal with later. Okay, maybe that’s simplifying (and romanticizing) thing a bit but lately, one pan meals are where it’s at for me.

This took about 45 minutes to make from start to finish, with no chopping or prep work involved.  The original recipe suggests that if you have leftovers, you can cube the pork chops and stir them into the rice for a tasty tortilla filling.  We had no leftovers- everyone devoured this and asked me to put it in the meal rotation again.  Soon.

one pan Mexican pork chops

One Pan Mexican Pork Chops

Ingredients:

  • 4 small boneless pork chops (about 1 lb total), trimmed
  • 3 C. chicken broth
  • 1 C. brown rice (not instant)
  • 1 C. chunky salsa
  • 1 15 oz can black beans, drained and rinsed well
  • 2 C. frozen corn
  • 1 C. shredded cheddar jack cheese
  • 1 Tbsp. olive oil

Instructions:

Season both sides of the pork chops with salt and pepper

Heat the oil in a large, deep, non-stick pan over medium-high heat.

Add the pork chops and brown them for 2 minutes per side, just enough to give them color- they will not be cooked through.  Remove the pork chops to a plate.

Add the rice to the skillet and reduce the heat to medium.  Stir until the rice starts to toast, about 2-3 minutes.

Add the corn, beans, chicken broth and salsa and stir to combine.

Bring the mixture to a boil, then reduce to a simmer and cover.

Let cook for 20 minutes.

Add the pork chops to the skillet, pushing them down into the rice mixture so they are surrounded.

Cover and simmer until rice is cooked and pork chops are cooked through.  Check after 10 minutes, and then again every five minutes until pork chops read 140-145 degrees on a thermometer.

You may have to add additional chicken broth if the liquid is cooked out before the rice is done.  Also, you may have to remove the pork chops back to a plate and keep warm if the pork chops are cooked through but the rice hasn’t cooked.

To serve, stir the mixture so that everything is combined, then put a generous scoop of the rice mixture onto the plate.  Top the rice mixture with a pork chop, and then top the pork chop with 1/4 C. of shredded cheese.

Makes 4 servings.

Source: adapted from Southern Krazed

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