Spanish Pork Chops and Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another great recipe I found in The Best Simple Recipes. I have used rotel tomatoes for the regular canned tomatoes for more zing. Don't use long-grain rice or a ready rice here; only instant rice will cook properly and will be done at the same time that the chorizo is ready. Ingredients:
4 bone-in ribs (8-10 ounces each) or 4 center-cut pork chops, 3/4 to 1 inch thick sides slit (8-10 ounces each) |
salt, and pepepr |
2 tablespoons olive oil |
8 ounces chorizo sausage, cut into 1/4 inch pieces |
1 onion, chopped fine |
4 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 1/2 cups instant rice |
1 1/2 cups water (or broth) |
3/4 cup pimiento-stuffed green olives, halved |
1/2 cup slivered almonds, toasted |
Directions:
1. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
2. Add remaining oil to skillet and heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until slightly darkened in color, about 3 minutes.
3. Stir in rice, water and any accumulated pork juices. Cover and cook over medium-low heat until liquid is absorbed, about 10 minutes. Off heat, stir in olives and toasted almonds. Season with salt and pepper. Serve chops with rice.
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