Keep this Southwest pork chop recipe in mind for a hearty 30-minute dinner. Southwest Pork Chops and Rice features rice, beans and diced tomatoes.
What You Need
Original recipe yields 4 servings
1 cup each chopped green peppers and onions
4 bone-in pork chops (1-1/2 lb.), 1/2 inch thick
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 can (15.5 oz.) kidney beans, rinsed
1 can (10 oz.) diced tomatoes and green chiles, undrained
3/4 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 cups hot cooked long-grain brown rice
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Let's Make It
Cook peppers and onions in large nonstick skillet on medium-high heat 5 min. or until crisp-tender, stirring frequently. Meanwhile, rub both sides of chops with combined seasonings.
Add chops to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Add beans and tomatoes; cover. Cook on medium-low heat 5 min.
Top chops with cheese; cook, covered, 2 to 3 min. or until chops are done (145ºF) and cheese is melted. Remove from heat. Let stand 3 min. before serving chops and vegetable mixture over rice.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.