Name: Spanish Crispy Pork Chops with Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 cups frozen cooked white rice; 4 thin bone-in pork chops (1/2 inch thick; about 1 1/4 pounds); 1 1/2 teaspoons Sazón seasoning; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 small onion, chopped; 3 cloves garlic, finely chopped; 1 tablespoon tomato paste; 1/2 teaspoon ground turmeric; 1 15.5-ounce can pigeon peas, drained and rinsed; 1/4 cup halved green olives with pimientos; Chopped fresh cilantro, for topping

Directions

Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

Photograph by Ralph Smith

Spanish Crispy Pork Chops with Rice

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