Heat olive oil over medium heat in a 12-inch skillet. Season both sides of pork chops with taco seasoning, cumin, smoked paprika, and salt.

Place chops in the hot skillet and cook, turning once, until browned on both sides, about 2 minutes per side. Remove to a plate, and keep warm.

In the same skillet, cook and stir onion and bell pepper, until the vegetables just begin to pick up a little color, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.

Pour in diced tomatoes and green chilies, with their juices, and stir, being sure to scrape up any browned bits on the bottom of the skillet.

Add chili powder and black pepper to the chicken broth, and stir in.

Add thawed corn kernels, sliced zucchini, and uncooked rice. Stir until vegetables are evenly distributed, and make sure all the rice is submerged in the cooking liquid. Bring to a boil.

Nestle pork chops into the skillet contents, and add any accumulated juices from the chops. Cover, reduce heat to low, and simmer about 20 minutes.

Remove cover, and continue to simmer until rice is tender and all the liquid is absorbed, about 5 minutes more. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).