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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Season the pork chops on both sides with salt, black pepper, and smoked paprika.

Step 2

Heat a large, deep skillet or sauté pan over medium-high heat. Add olive oil to the pan.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.

Step 6

Stir in the uncooked rice and toast for 2-3 minutes, stirring frequently, until it starts to turn slightly golden.

Step 7

Pour in the can of diced tomatoes (with their juices), chicken stock, ground cumin, and chili powder. Stir to combine.

Step 8

Nestle the pork chops back into the pan on top of the rice mixture.

Step 9

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).

Step 10

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.

Step 11

Once done, remove the pan from the heat and let it sit, covered, for 5 minutes to allow flavors to meld.

Step 12

Garnish with chopped parsley, if desired, and serve hot. Enjoy!

Nutrition Facts

Serving size	(2477.4g)

Amount per serving	% Daily Value*
Calories	2799.5

Total Fat 149.9g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 586.6mg	0%
Sodium 3184.6mg	0%
Total Carbohydrate 113.6g	0%
Dietary Fiber 16.5g	0%
Total Sugars 27.4g
Protein 235.8g	0%

Vitamin D 0IU	0%
Calcium 323.2mg	0%
Iron 18.2mg	0%
Potassium 4161.5mg	0%

*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.

Source of Calories

Fat: 49.1%

Protein: 34.3%

Carbs: 16.5%