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 adobo sauce to this dish. Many people prefer to sprinkle with cheese.
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.
