Pork Chops With Vegetables & Arroz Verde

KNORR
10Ingredients
60Minutes

Ingredients

US|METRIC
  • 4 pork chops, 1-inch thick (bone-in)
  • 3 tablespoons olive oil (divided)
  • 1 green bell pepper, sliced
  • 1 onion (medium, chopped)
  • 2 cloves garlic
  • 1 cup regular or converted rice
  • 5/8 cup salsa verde
  • 4 teaspoons knorr chicken flavor bouillon
  • 2 zucchini (medium, and/or yellow squash, halved lengthwise and sliced)
  • 2 cups water
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    Directions

    1. Season pork chops with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and brown chops, turning once. Remove chops and set aside.
    2. Heat 1 tablespoon olive oil in same skillet and cook zucchini, red pepper and 2 teaspoons Knorr® Chicken flavor Bouillon over medium-high heat, stirring occasionally, 6 minutes or until tender. Remove vegetable mixture and set aside.
    3. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in rice and garlic and cook, stirring frequently, 2 minutes or until rice is lightly toasted. Add water and remaining 2 teaspoons Bouillon and bring to a boil over high heat. Reduce heat to medium-low and cook covered 15 minutes.
    4. Stir in vegetable mixture and salsa verde. Cook 10 minutes. Return chops to skillet and cook an additional 5 minutes or until pork is done, rice is tender and liquid is absorbed. Garnish, if desired, with queso fresco cheese.
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