Tex-Mex Pork Chops and Rice Skillet: A Flavorful One-Pan Dinner 2024

Tex-Mex Pork Chops and Rice Skillet is a delicious and easy-to-make one-pan dinner that combines tender pork chops, savory rice, and flavorful Tex-Mex seasonings. This dish is perfect for busy weeknights when you need a satisfying meal that’s quick to prepare and requires minimal cleanup. With just a few simple ingredients, you can have a flavorful and hearty dinner on the table in no time.

Tex-Mex Pork Chops and Rice Skillet

Tex-Mex Pork Chops and Rice Skillet: Ingredients

  • 4 boneless pork chops
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)


1. Season the Pork Chops:

  • Season both sides of the pork chops with salt and pepper, to taste.

2. Brown the pork chops.

  • Heat the olive oil in a large skillet over medium-high heat. Add the pork chops to the skillet and cook for 3–4 minutes per side, or until golden brown. Remove the pork chops from the skillet and set aside.

3. Saute the vegetables:

  • In the same skillet, add the diced onion and bell peppers. Cook for 3–4 minutes, or until the vegetables are softened.
  • Add the minced garlic to the skillet and cook for an additional 1 minute, or until fragrant.

4. Cook the rice:

  • Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  • Pour in the diced tomatoes (with their juices) and chicken broth, and stir to combine.

5. Season the skillet:

  • Add the chili powder, cumin, paprika, and cayenne pepper (if using) to the skillet. Stir well to evenly distribute the seasonings.

6. Simmer the skillet:

  • Return the pork chops to the skillet, nestling them into the rice mixture.
  • Reduce the heat to low, cover the skillet, and simmer for 20–25 minutes, or until the rice is tender and the pork chops are cooked through.

7. Serve:

  • Garnish the Tex-Mex Pork Chops and Rice Skillet with chopped fresh cilantro.
  • Serve hot with lime wedges on the side for squeezing over the dish.

Cooking Tips

  • For extra flavor, you can marinate the pork chops in a mixture of lime juice, olive oil, and Tex-Mex seasonings for 30 minutes to 1 hour before cooking.
  • Feel free to customize this recipe by adding other vegetables, such as corn, black beans, or diced jalapenos.
  • If you prefer a spicier dish, you can increase the amount of cayenne pepper or add a few dashes of hot sauce to the skillet.


Tex-Mex Pork Chops and Rice Skillet is a flavorful and satisfying one-pan dinner that’s perfect for busy weeknights. With its tender pork chops, savory rice, and vibrant Tex-Mex flavors, this dish is sure to become a family favorite. Plus, it’s quick and easy to make, making it a convenient option for those hectic evenings when you need a delicious meal in a hurry.


Q1: Can I use bone-in pork chops instead of boneless? A1: Yes, bone-in pork chops will work well in this recipe. Just be sure to adjust the cooking time as needed to ensure that the pork chops are cooked through.

Q2: Can I use brown rice instead of white rice? A2: Yes, you can use brown rice, but you may need to increase the cooking time and add additional liquid to the skillet as brown rice typically requires more time to cook than white rice.

Q3: Can I make this dish ahead of time? A3: While this dish is best served fresh, you can prepare the pork chops and rice mixture in advance and store them separately in the refrigerator. When ready to serve, simply reheat the skillet on the stovetop until heated through and the pork chops are cooked to your liking.

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