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Pork Chops with Mexican Rice

Prep Time
Total Time

4 servings

Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.

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Make It

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  • Sprinkle chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145ºF). Transfer to plate; cover to keep warm.
  • Add rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
  • Serve chops over rice; top with VELVEETA sauce.

Special Equipment Needed

Special Extra

Garnish each serving with 1 Tbsp. chopped fresh cilantro or green onions.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 370
Total fat 10g
Saturated fat 4g
Cholesterol 75mg
Sodium 740mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 4g
Protein 31g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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