These easy skillet pork chops are simmered with tomatoes, rice, zucchini, and mozzarella cheese. Ripe olives and some chopped onion and peppers add even more flavor and texture to the dish.
In this one-pot wonder, pork chops are simmered in a well-seasoned tomato sauce, along with rice, fresh sliced zucchini, and a topping of mozzarella cheese.
Use boneless or bone-in chops in this easy skillet dish.
- 1 scant teaspoon salt
- 1 teaspoon seasoned salt
- 1 teaspoon chili powder
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 pork chops, about 3/4-inch thick
- 1/2 cup raw long-grain rice
- 2 cans (14.5 ounces each) diced tomatoes
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/4 cup sliced ripe olives
- 1 tablespoon sugar
- 2 cups thinly sliced zucchini or summer squash
- 1/2 to 1 cup shredded Mozzarella cheese
- Combine the salt, seasoned salt, chili powder, and pepper in a small bowl. Trim the pork chops and discard any excess fat.
- Heat oil in a skillet over medium-high heat; sear the pork chops for about 3 to 4 minutes on each side, seasoning both sides with 1 teaspoon of the seasoning mixture as they cook.
- Drain off any excess fat, leaving the pork chops in the skillet. Add the rice to the skillet along with the tomatoes, green bell pepper, onion, olives, and sugar. Arrange sliced zucchini around the edge of the skillet and sprinkle with remaining seasoning mixture.
- Cover and cook, stirring occasionally, for about 30 minutes, or until the pork chops are cooked through (at least 145 F/63 C) and the rice is tender. If you are using brown rice, allow extra time.
- Top with the mozzarella cheese and cover the pan. Cook for about 2 minutes longer, or until the cheese has melted.
|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||10 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||5 g|