Spanish Pork Chops and Rice
Transform dinner into a vibrant fiesta with this hearty and flavorful Spanish Pork Chops and Rice recipe! Juicy, golden-seared bone-in pork chops are nestled into a fragrant, one-pot medley of long-grain white rice, tender vegetables, and bold Spanish-inspired spices like paprika, cumin, and oregano. Simmered in a savory mixture of chicken broth and diced tomatoes, the dish comes together with the addition of sweet green peas and a sprinkle of fresh parsley for a burst of color and freshness. Perfect for a comforting weeknight meal or an impressive dinner party centerpiece, this dish is as easy as it is satisfying, with minimal prep and a mouthwatering aroma that fills your kitchen. Serve it hot and enjoy the rich, hearty flavors of this classic Spanish-style recipe!
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Recipe Information
Ingredients
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14-ounce can diced tomatoes (with juice)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the pork chops with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on both sides.
Sear the pork chops in the hot oil for 2-3 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the rice to the skillet and stir well to coat the grains in the oil and aromatics. Toast the rice for 1-2 minutes.
Stir in the chicken broth, diced tomatoes (with juice), paprika, ground cumin, dried oregano, the remaining 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Bring the mixture to a boil, then reduce the heat to low.
Nestle the seared pork chops back into the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid and simmer on low heat for 25 minutes, stirring occasionally to prevent sticking.
After 25 minutes, stir in the frozen peas and cook for an additional 5 minutes until the rice is tender, the liquid is absorbed, and the pork is cooked through.
Remove the skillet from heat and sprinkle with freshly chopped parsley, if desired.
Serve the Spanish Pork Chops and Rice hot and enjoy!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 949 mg | 20% | |
*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.
