The other night, I found a great recipe to try out involving the boneless pork chops we found on sale. They were easy to make and I was impressed at how good my Mexican rice turned out. Try for yourself and see. As usual, I jazzed up the recipe but this time I think I made it better! The original recipe came from Kraft Foods (www.kraftfoods.com).
Mexican Pork Chops and Rice (serves 4)
4 Bone-in pork chops (I used 1.5 pounds of the boneless chops)
2 teaspoons taco seasoning (it calls for a bunch of other spices but I like the taste of this stuff. Plus I buy it by the canister!)
1 teaspoon canola oil
3/4 cup white rice, uncooked
1 3/4 cup water
1/2 cup salsa (divided)
1/4 pound (4 ounces) Velveeta Cheese, cut into 1 inch cubes (divided)
Season the tops of the chops while you’re heating the oil in a medium-high frying pan. Add chops, season side down. Cook about 5 minutes each side or until done. Put the chops on a plate and cover them so they stay warm.
Add rice to the skillet. Add the water and bring to a boil. Cover and simmer on medium-low for about 15 minutes or until the liquid is absorbed. Stir in half of the salsa and half of the cheese. Top with the chops and let it simmer for 5 minutes or until the liquid is absorbed.
Microwave the remaining salsa and cheese in a bowl for 30 sec intervals, stirring until blended and cheese melts.
Serve the chops over the rice and top with the cheese sauce! Enjoy!