Southwest Pork Chops - cooking recipe

Ingredients

1 (15 ounce) can chicken broth
2 tablespoons taco seasoning, divided
2 cups uncooked instant rice
4 boneless pork loin chops (approx 1 pound)
1/2 bell pepper, chopped
1/4 cup green onion, sliced and divided
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 1/2 cups shredded part-skim mozzarella cheese
sour cream, sliced black olives, salsa, cilantro, optional garnishes

Preparation

Preheat oven to 450 degrees.
Place uncooked rice in bottom of 9x9 baking dish or casserole dish with a lid. Sprinkle 1 tablespoon taco seasoning over rice.
Place pork chops on rice; sprinkle chops with remaining 1 tablespoon seasoning. Arrange green pepper slices and 1/2 the sliced green onions over pork chops.
Drain corn, drain and rinse black beans; spoon beans and corn on pork chops; pour chicken broth over all ingredients.
Cover and bake 20-30 minutes or until pork is cooked through. Remove cover and sprinkle with shredded cheese; return to oven and bake until cheese is melted.
Serve with sour cream, sliced green onions, olives, cilantro and salsa.