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Fiesta Pork Chops

Pork over Spanish rice made in a single skillet.

Photo Credit
Natalia Wimberley/Shutterstock
The Editors
Yield
4 servings
Category
Meat
Course
Main Dish
Preparation Method
One-Dish Meal
Sources
User Submitted
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This is an easy one-pot dinner to make when you’re short on time! We use Spanish rice, but use whichever type you prefer. Add in fresh tomatoes and peppers for a quick and healthy meal!

 

The recipe is flexible, so feel free to make adjustments for your tastes:

  • You can use bone-in pork chops, boneless pork chops, or pork tenderloin.
  • If you don’t like jalapeños, you could always substitute green chilies (less heat), sweet peppers, or no peppers at all!
  • We like the flavor of Spanish rice, but you can substitute plain white rice, brown rice, or even cauliflower rice.
  • Add any sauce if desired. We added an adobo sauce to this dish. Many people prefer to sprinkle with cheese.
Ingredients
1 tablespoon vegetable oil
4 pork chops
1 package (8 ounces) Spanish rice
2 tablespoons butter
1 can (8 ounces) tomato sauce
2 tomatoes, seeded and chopped
2 jalapenos, seeded and chopped
Instructions

In a skillet over medium heat, warm oil. Brown pork chops for 2 to 3 minutes per side. Set aside on paper towels to drain. (The chops will not be fully cooked at this point.)

In same pan, add Spanish rice and butter. Cook over medium heat, stirring frequently, until rice is golden brown.

Stir in 2 cups of water and special seasoning packet from rice box. Add remaining ingredients and stir to incorporate. Lay chops on top of rice and bring to a boil. Cover and simmer for 30 minutes, or until liquid is absorbed and chops are tender.

Serving suggestion: Sprinkle with your favorite cheese or add a sauce (such as adobo sauce) for extra flavor.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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