Pork Chops and Spanish Rice
Transform your weeknight dinner with this hearty and flavorful Pork Chops and Spanish Rice recipe, a one-pan dish that's perfect for bringing bold flavors to the table with minimal cleanup. Juicy, seasoned bone-in pork chops are seared to golden perfection and then nestled into a vibrant, spiced rice mixture featuring garlic, cumin, chili powder, and smoked paprika. Fresh vegetables like bell peppers, onions, and peas add a delightful balance to the savory dish, while long-grain white rice soaks up the rich juices of tomatoes and chicken stock for a perfectly tender texture. Ready in just under an hour, this comforting, family-friendly meal is a complete masterpiece, made even better when garnished with a sprinkle of fresh parsley. Whether you're looking for a satisfying weeknight dinner or a crowd-pleasing weekend meal, this Pork Chops and Spanish Rice recipe delivers both flavor and convenience.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 1 14-ounce can diced tomatoes, with juices
- 2 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and smoked paprika.
Heat a large, deep skillet or sauté pan over medium-high heat. Add olive oil to the pan.
Sear the pork chops for 3-4 minutes per side until golden brown. Remove the pork chops from the pan and set aside. They will finish cooking later.
Reduce the heat to medium and add the diced onion and green bell pepper to the same pan. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Stir in the uncooked rice and toast for 2-3 minutes, stirring frequently, until it starts to turn slightly golden.
Pour in the can of diced tomatoes (with their juices), chicken stock, ground cumin, and chili powder. Stir to combine.
Nestle the pork chops back into the pan on top of the rice mixture.
Reduce the heat to low, cover the pan with a lid, and let everything simmer for 20-25 minutes, or until the rice is tender and the pork chops are fully cooked (internal temperature of 145°F/63°C).
During the last 5 minutes of cooking, sprinkle the frozen peas evenly over the rice and re-cover the pan to allow them to heat through.
Once done, remove the pan from the heat and let it sit, covered, for 5 minutes to allow flavors to meld.
Garnish with chopped parsley, if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.4 g | ||
| Protein | 235.8 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4162 mg | 89% | |
*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.
