Pork Chops and Pink Rice
Savor the perfect harmony of bold, savory flavors with this comforting Pork Chops and Pink Rice recipe. Juicy, golden-seared bone-in pork chops are nestled in a vibrant medley of fluffy rice infused with canned tomatoes, aromatic spices like cumin and oregano, and a splash of chicken broth for a rich depth of flavor. This one-skillet masterpiece is as convenient as it is delicious, coming together in just 45 minutes with minimal cleanup. Finished with a sprinkle of fresh parsley and a squeeze of lime, this dish is perfect for weeknight meals or casual dinner parties. Whether you’re searching for “easy pork chop dinners” or “one-pot rice recipes,” this hearty and colorful dish is sure to impress your taste buds and simplify your cooking routine.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 piece Medium onion
- 1 14-ounce can Canned diced tomatoes
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 4 pieces Lime wedges
Instructions
Pat the pork chops dry with paper towels and season both sides with 1 teaspoon of salt, black pepper, and paprika. Set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, lower the heat to medium and add the garlic (minced) and onion (diced). Sauté for 2-3 minutes, stirring frequently, until the onion is translucent and fragrant.
Add the canned diced tomatoes, including the juice, and stir well. Allow the mixture to simmer for 2 minutes.
Stir in the white rice, chicken broth, cumin, oregano, and the remaining 1 teaspoon of salt. Mix well to ensure the rice is evenly coated.
Return the seared pork chops to the skillet, nestling them into the rice and tomato mixture. Cover the skillet with a lid and reduce the heat to low.
Cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid, and the pork chops are cooked through (internal temperature of 145°F).
Remove the skillet from the heat and allow the dish to rest, covered, for 5 minutes.
Sprinkle the chopped fresh parsley over the top before serving. Serve with lime wedges on the side to squeeze over the pork chops and rice for added brightness.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
