Spicy Pork Chop Casserole
Elevate your weeknight dinner game with this bold and comforting Spicy Pork Chop Casserole! Perfectly seared bone-in pork chops are nestled atop a vibrant bed of tender rice infused with smoky paprika, zesty cumin, and the gentle heat of jalapeño. Layered with sautéed onions, red bell peppers, and diced tomatoes with green chilies, this dish delivers a symphony of flavors in every bite. Topped with melty cheddar cheese and a garnish of fresh cilantro, this one-pan wonder is as visually stunning as it is delicious. With just 15 minutes of prep and a bake time of under an hour, this hearty casserole is the ultimate crowd-pleaser for busy evenings. Whether you’re searching for an easy spicy pork recipe, a flavorful casserole idea, or a satisfying dinner packed with Tex-Mex flair, this dish checks all the boxes!
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Recipe Information
Ingredients
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown but not fully cooked. Remove them from the skillet and set aside.
In the same skillet, add the diced onion, red bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the canned diced tomatoes with green chilies (including the liquid), chicken broth, rice, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix until well combined.
Pour the mixture into a lightly greased 9x13-inch baking dish. Arrange the seared pork chops on top of the rice mixture.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the rice is fully cooked.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh cilantro if desired, and serve hot.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 22.0 g | ||
| Protein | 189.5 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1113 mg | 86% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3570 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
