Spicy Spanish Pork Chops and Rice Casserole

Indulge in the bold flavors of this Spicy Spanish Pork Chops and Rice Casserole, a one-pan wonder that’s perfect for weeknight dinners or cozy gatherings. Juicy, seared bone-in pork chops are nestled into a bed of aromatic long-grain rice infused with the smoky warmth of paprika, cumin, and a kick of red pepper flakes. Vibrant bell peppers, sweet onions, and garlic elevate this dish with hearty Mediterranean-inspired flavors, while diced tomatoes and chicken broth create a rich, savory base. Baked to tender perfection in the oven, this casserole is both deeply satisfying and easy to prepare, with just 20 minutes of hands-on prep. Garnished with fresh parsley for a touch of brightness, it’s a complete meal that pairs bold spices with wholesome comfort. Perfectly balanced and packed with Spanish flair, this recipe will become your go-to for an effortless yet impressive dinner.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Bell peppers (red and green), diced
• 3 cloves Garlic cloves, minced
• 14.5 ounces Canned diced tomatoes
• 2 cups Chicken broth
• 1 cup Uncooked long-grain rice
• 2 teaspoons Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoons Smoked paprika
• 0.5 teaspoons Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the pork chops on both sides with salt, black pepper, and 1 teaspoon of paprika. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until browned. Remove from the skillet and set aside.

Step 4

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion and bell peppers for 3-4 minutes, or until softened.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Stir in the uncooked rice, diced tomatoes (with their juices), chicken broth, paprika, smoked paprika, ground cumin, red pepper flakes, and the remaining salt. Bring the mixture to a simmer, stirring occasionally.

Step 7

Nestle the seared pork chops into the rice mixture, ensuring they are partially submerged in the liquid.

Step 8

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature should reach 145°F/63°C).

Step 9

Carefully remove the skillet from the oven. Let the casserole rest for 5 minutes before sprinkling chopped fresh parsley on top.

Step 10

Serve hot and enjoy your Spicy Spanish Pork Chops and Rice Casserole!

Nutrition Facts

Serving size	(2375.6g)

Amount per serving	% Daily Value*
Calories	3229.0

Total Fat 156.3g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 6.2g
Cholesterol 552.2mg	0%
Sodium 4513.3mg	0%
Total Carbohydrate 213.2g	0%
Dietary Fiber 21.8g	0%
Total Sugars 32.1g
Protein 222.7g	0%

Vitamin D 0IU	0%
Calcium 409.2mg	0%
Iron 17.2mg	0%
Potassium 5039.3mg	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: 44.7%

Protein: 28.3%

Carbs: 27.1%