Spanish Crispy Pork Chops with Rice

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.