Pork Chops Ole

These Tex-Mex pork chops bake right on top of taco-seasoned rice in a covered dish, so the rice cooks in the tomato sauce and water below while the chops steam tender above. Chopped green pepper sits between the two layers, and a blanket of melted cheddar goes on at the very end.

The chops get a quick sear first, which builds a crust and adds flavor before the long, covered bake. The taco seasoning mixed into the rice means every grain is spiced, not just the surface of the meat. After an hour to an hour and a half, the rice has absorbed all the liquid and the chops are fall-off-the-bone tender.

Uncover, scatter cheese on top, and pop it back in the oven until bubbly and golden.

Pro Tips

• Sear the chops well on both sides before placing them on the rice. That browning adds savory depth to the whole casserole.
• Keep the dish covered tightly during baking. The steam is what cooks the rice. If it escapes, the rice dries out and stays crunchy.
• Check the rice at the 1-hour mark. If the liquid is absorbed and the rice is tender, it’s done. If not, add a splash of water and continue baking.
• Use long-grain white rice, not instant. Instant rice can’t handle the extended bake time and will turn to paste.

Variations

• Salsa verde: Swap the tomato sauce for green salsa and use pepper jack cheese instead of cheddar for a tangy twist.
• Black bean boost: Scatter canned black beans over the rice before placing the chops for extra protein and fiber.
• Chicken version: Use bone-in chicken thighs instead of pork chops with the same baking method.