Ingredients:
2 tablespoons vegetable oil
4 bone in pork chops ( 1/2″ to 3/4″ thick)
3/4 cup uncooked long grain rice
1 teaspoon kosher salt
fresh ground black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 teaspoons fresh cilantro, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon taco seasoning
1 (8 ounce) cans chopped green chilies
1 (8 ounce) cans corn, drained
1 1/2 cups chicken stock ( broth)
1 (8 ounce) cans tomato sauce (I use Mission Pride Mexican Hot Style Tomato Sauce, Salsa de Chile Fresco) or 1 can rotel tomatoes and green chilies, if you prefer chunky tomatoes in your dish ( hot or mild)
1 small red bell peppers, chopped
2 serrano chili peppers, diced ( if you like it hot) (optional)
1/2 cup colby-monterey jack cheese or 1/2 cup monterey jack pepper cheese
Directions:
Heat the oil in a large skillet.
Brown the pork chops on both sides.
Season the chops with a pinch of salt and pepper.
In a greased dutch oven or baking dish combine rice, chicken stock, tomato sauce, corn, green chiles, bell pepper, serrano peppers and spices.
Place the chops over the rice mixture.
Cover and bake at 350 degrees for 1 hour 15 minutes.
Uncover and sprinkle with cheese.
Return to the oven uncovered until the cheese melts (2-3 minutes).
Serve with cilantro garlic bread.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.