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.