Salsa-Topped Pork Chops

Meanwhile, heat a medium pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 1 min. Add rice, corn and 1/2 tbsp Enchilada Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Line another baking sheet with parchment paper. Crush tortilla chips in bag. Add tortilla chips, remaining Enchilada Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to the prepared baking sheet, then toss to combine. Set aside.

Add peppers to the same pan (from step 1) over medium. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Remove from heat.

Meanwhile, toast tortilla chips in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on chips so they don't burn!)