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Mexicali Pork Chop with Fiesta Rice
Ingredients
- 1 lb. Zucchini Squash, sliced
- 2 tsp. Weis Quality Olive Oil Extra Virgin
- 2 tsp. Weis Quality Olive Oil Extra Virgin
- Salt and Pepper, to taste
- 1 packet Old El Paso 40% Less Sodium Taco Seasoning Mix
- 1 lb (4 oz. each) Swift Premium All-Natural Boneless Center Cut Pork Chops
- 1/2 cup Taco Bell Salsa
- 1 box Success Boil-in-Bag Brown Rice, prepared according to package instructions
- 3/4 cup Taco Bell Salsa
- 1 tsp. Weis Quality Hot Sauce
- 2 fresh Mangoes (for dessert)
Instructions
For Mexicali Pork Chops:
- Rub pork chops on both sides with taco seasoning.
- Heat non-stick skillet over medium-high heat. Brush skillet with olive oil.
- Add pork chops and cook for 7-8 minutes, turning once, until evenly browned and internal temperature reads 160' F.
- Garnish each chop with salsa.
For Fiesta Rice:
- Meanwhile, stir salsa with prepared brown rice and hot sauce.
- Drizzle zucchini squash with extra virgin olive oil, salt and pepper and roast on a baking sheet at 375°F for 10-15 minutes or until browned and tender.
- Serve pork chop with a side of fiesta rice and roasted zucchini squash.
-
Enjoy freshly sliced mangoes for dessert!
