Pork Chops Olé is a flavorful, all-in-one, Southwest-inspired meal featuring pork chops, rice, and a tangy tomato sauce. It’s simple to prepare—brown the chops, assemble the rice mixture in a casserole, top with the pork, then bake. The dish fills your kitchen with inviting aromas while it cooks and delivers tender pork with seasoned Spanish-style rice.
I learned this easy recipe from my sister and adjusted it slightly. The full recipe serves six, though I made a half batch for two. It’s forgiving, straightforward, and perfect for a weeknight when you want a hearty, hands-off meal.
Scroll down for the printable recipe card at the bottom of the page
Prepare the Pork Chops
Lightly season boneless pork chops with salt, pepper, garlic powder, chili powder, and cumin. Heat vegetable oil in a large skillet over medium-high heat until hot. Add the pork chops and let them sear without moving for 2–3 minutes to develop a golden crust. Flip and brown the other side for another 2–3 minutes. Use tongs to brown the edges for an even color.
Assemble in the Baking Dish
Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with non-stick spray. In the dish, combine 1 cup uncooked rice, 1 3/4 cups water, a 14.5-ounce can of diced tomatoes (including the juice), 1/3 cup chopped green pepper, and a packet of taco seasoning. Stir to mix the rice and seasonings thoroughly. Arrange the seared pork chops on top of the rice mixture and place a few thin green pepper strips on each chop as a garnish.
Bake the Pork Chops Olé
Cover the dish tightly with aluminum foil and bake at 350°F for 90 minutes. When finished, carefully remove the casserole from the oven and discard the foil. Sprinkle a small handful of grated cheddar over each pork chop, return the dish to the oven uncovered for a few minutes until the cheese melts and bubbles.
Serve and Enjoy
Remove from the oven and serve immediately. Use a spatula to lift portions of pork along with the rice beneath it. The rice cooks underneath the pork and absorbs the tomato juices and seasoning, resulting in a light, flavorful Spanish-style rice. I served mine with sautéed zucchini, but this dish pairs well with a simple green salad or roasted vegetables.
Recipe Highlights
- Prep time: about 10 minutes; hands-off bake time: 1½ hours.
- One-dish meal: rice cooks beneath the pork, absorbing flavor and saving cleanup.
- Customizable: use bone-in chops if preferred; adjust spices to taste.
Ingredients
- 6 pork chops, about 1½” thick (boneless or bone-in)
- Salt, pepper, garlic powder, chili powder, and cumin (for seasoning)
- 2 Tablespoons vegetable oil
- 1 cup uncooked rice
- 1¾ cups water
- 1 (14.5-ounce) can diced tomatoes, including juice
- 1 envelope taco seasoning
- 1/3 cup chopped green peppers (stirred into the rice)
- Thin green pepper slices for garnish
- Grated cheddar cheese, a small handful per pork chop
Instructions
- Preheat oven to 350°F. Season pork chops with salt, pepper, garlic powder, chili powder, and cumin.
- Heat oil in a large skillet and brown pork chops on all sides (about 2–3 minutes per side).
- Spray a 13×9-inch baking dish with non-stick spray. Combine uncooked rice, water, diced tomatoes with juice, chopped green peppers, and taco seasoning in the dish; stir to combine.
- Place browned pork chops on top of the rice mixture and garnish with thin green pepper slices.
- Cover with foil and bake at 350°F for 1½ hours. Remove foil, top each chop with grated cheddar, and return to the oven uncovered until the cheese melts, a few minutes.
- Remove from oven, serve warm, and enjoy.
Notes
This recipe requires only a short prep period; then it bakes undisturbed while you relax. The long baking time makes the pork tender and infuses the rice with savory tomato and taco flavors—simple, delicious, and satisfying.
Recipe source: my sister, Joni.
