Pork chops with Spanish rice is an easy one-pot dinner when you are short on time. We use Spanish rice but add in fresh tomatoes and peppers for a quick but healthy meal.
The recipe is flexible:
- You can use bone-in pork chops, boneless pork chops, or pork tenderloin.
- If you don’t like jalapenos you could always substitute green chilies (less heat) or sweet peppers or no peppers.
- We like the flavor of Spanish rice, but you can substitute plain white rice, brown rice, or a no-carb Cauliflower rice.
- Add any sauce if desired. We added an adobe sauce to this dish. Many people prefer to sprinkle with cheese.
Pork over Spanish rice made in a single skillet.Natalia Wimberley/Shutterstock
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.