Looking for something fast and easy enough for a weeknight? These chili-dusted Santa Fe Pork Chops can be on the table in two shakes of a jackalope's tail.
What You Need
Original recipe yields 4 servings
1 tsp. chili powder, divided
4 boneless pork chop s (1 lb.)
1 tsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen corn
1-1/2 cups instant white rice, uncooked
3/4 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Sprinkle half the chili powder evenly onto both sides of chops.
Heat oil in large skillet on medium-high heat. Add chops; cover. Cook 3 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
Add broth, corn and remaining chili powder to skillet; stir. Bring to boil. Stir in rice; top with chops. Pour salsa over chops; cover. Simmer on medium-low heat 5 min. or until rice is tender. Remove from heat. Let stand, covered, 5 min.
Prepare using bone-in pork chops and increasing the cook time if necessary until chops are done.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 3g
* 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.