Pork chops are the ideal base for this fiery casserole. To make it, combine rice, taco seasoning and vegetables, and nestle pork chops into this base. Baked in the oven, the flavors mingle and meld to form a dish that the whole family will love.
Part of the fun of this casserole is in topping it with delicious Mexican-inspired flavors. Avocado, sour cream, salsa and pickled jalapeño are all fantastic options. Consider forming a cool design over the top ... or just place bowls of different toppings on the table, so everyone can garnish their own plate with their favorite flavors.
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Cooktop Cove
Pork chop fiesta casserole
6
15 minutes
1 hour
1 hour 15 minutes
6 pork chops
One 1 ¼-ounce package taco seasoning, divided
1 tablespoon canola oil
1 cup rice
One 10-ounce can Ro-Tel
2 cups chicken broth
One 8-ounce can tomato sauce
1 tablespoon adobo sauce, from canned chipotle peppers
1 cup pepper jack cheese
Preheat the oven to 350 F.
Sprinkle the pork chops with about half of the taco seasoning, evenly distributing it over both sides.
In a large skillet, heat the oil over high heat. Brown the pork chops on both sides. Don't worry about cooking them through, as they will continue to cook in the oven.
Combine the rice, Ro-Tel, chicken broth, tomato sauce, adobo sauce and remaining taco seasoning in a bowl. Spread in a 9- by-13-inch baking dish.
Place the pork chops on top of the rice mixture, and nestle them into it slightly.
Cover with foil, and cook for about 50-60 minutes, or until the rice is tender. Top with cheese, and broil for 10 minutes, until melted.
