Easy Mexican Pork Chops Recipe - One Pan Dinner!

Ingredients

• cooking spray
• 6 boneless pork chops
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 3 cups water
• 1.5 cups uncooked long-grain white rice
• 1 (8 ounce) can tomato sauce
• 0.5 cup picante sauce
• 0.25 cup taco seasoning mix
• 1 green bell pepper, sliced
• 1 cup shredded Cheddar cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. Season the pork chops with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Brown the chops on both sides for about 5 minutes per side, then set aside.
3. In the prepared baking dish, combine water, rice, tomato sauce, picante sauce, and taco seasoning. Place the pork chops in the rice mixture and top with bell pepper slices. Cover the dish tightly.
4. Bake in the preheated oven until the pork chops are no longer pink and the rice is tender, approximately 1 hour. The internal temperature of the pork should reach 145 degrees F (63 degrees C). Remove the cover and sprinkle with Cheddar cheese.
5. Continue baking, uncovered, until the cheese is bubbly and melted, which should take about 5 to 10 minutes.

Nutrition

• Calories: 499 kcal
• Fat Content: 18 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 936 mg
• Protein Content: 33 g
• Cholesterol Content: 79 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g