-
- Prep
- 20 min
-
- Total
- 1 h 20 min
-
- Serving
- 4
Tex Mex Pork Chops
Ingredients
- 250 ml (1 cup) of chicken stock
- 1 can (8 oz) of tomato sauce
- 1 medium-sized green pepper, chopped
- 250 ml (1 cup) of long-grain rice
- 30 ml (2 tbsp) of taco seasoning
- 6 pork loin chops, 1.25 cm thick (1/2 inch)
- 30 ml (2 tbsp) of canola oil
- Salt and freshly ground pepper to taste
- 125 ml (1/2 cup) of Armstrong Tex Mex Shredded Cheese
- Chopped fresh coriander, optional
- 2 pitted avocados, peeled and cubed
Directions
- Preheat the oven to 180 °C (350 °F).
- Butter a 28 by 18 cm (13 x 9-inch) baking dish. Pour the chicken stock, tomato sauce, green pepper, rice and taco seasoning, and mix well. Cover with aluminum foil and cook for about 1 hour, or until the rice is tender.
- During that time, in a large pan, cook the pork chops over medium-high heat in oil until juices run clear, 4 to 5 minutes per side. Sprinkle with salt and pepper. Set aside and keep hot.
- Spread the rice mix with cheese, put the pork chops on top. Cook in the oven until the cheese is melted, approximately 5 to 10 minutes. Sprinkle with coriander and avocado, to taste.
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