Fiesta Pork Chops

Pork Over Spanish Rice With Adobe Sauce

Pork over Spanish rice made in a single skillet.

Natalia Wimberley/Shutterstock


4 pork chops
1 tablespoon oil
8-ounce package Spanish rice
2 tablespoons margarine
1 8-ounce can tomato sauce
2 cups water
2 tomatoes, chopped
2 jalapenos, chopped
Desired topping (cheese, sauce, cilantro)


Seed and chop tomatoes and peppers; set aside.

In large skillet, brown pork chops or pork tenderloin in hot oil, about 2 to 3 minutes per side. Drain; set aside. (The chops will not be fully cooked at this point.)

In same pan, add Spanish rice and margarine (or butter). Saute on medium heat. Stir frequently until rice is golden brown.

Stir in 2 cups water and special seasoning packet from rice box. Add remaining ingredients.

Lay chops on top of rice and bring to boil. Cover and simmer 30 minutes or until liquid is absorbed and chops are tender.

Sprinkle with your favorite cheese or add a sauce (such as Adobe sauce) for extra flavor.


4 servings

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