Spanish Crispy Pork Chops with Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 73 milligrams
- Sodium
- 940 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 5 grams
- Protein
- 28 grams
- Sugar
- 2 grams
- Total: 30 min
- Active: 30 min
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.