Fiesta Pork Chops

(19 Ratings)
Recipe Yield: 4 Servings


  • 4 well-trimmed pork chops, cut 3/4-inch thick
  • 2 teaspoons chili powder
  • 1 tablespoon vegetable oil
  • package (6.8 ounces) RICE-A-RONIĀ® Spanish Rice
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 14-1/2-ounce can tomatoes, undrained, chopped
  • 1/2 cup chopped green bell pepper or 4-ounce can chopped green chiles, drained
  • 1/2 cup chopped onion

Preparation Steps

  1. Evenly sprinkle both sides of pork chops with chili powder.
  2. In large skillet, brown pork chops in oil. Drain; set aside.
  3. In same skillet, combine rice-vermicelli mix and margarine. Saute over medium heat, stirring frequently until vermicelli is golden brown.
  4. Stir in 1-3/4 cups water, contents of seasoning packet, tomatoes, green pepper and onion; bring to a boil.
  5. Place pork chops over rice mixture; return to a boil. Cover; reduce heat. Simmer 25 to 30 minutes or until liquid is absorbed and rice and chops are tender.

Nutrition Information

  • Calories 410, Calories from Fat 126, Total Fat 14g, Saturated Fat 3g, Cholesterol 60mg, Sodium 800mg, Total Carbohydrate 43g, Dietary Fiber 4g, Protein 28g, Vitamin A IU, Vitamin C mg, Calcium mg, Iron mg