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Baked Pork Chops And Spanish Rice Recipe

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Pork Chop & Spanish Rice Bake Jokay Mullins Christopher Copy Me That
Pork Chop & Spanish Rice Bake Jokay Mullins Christopher Copy Me That from www.copymethat.com

Description

This baked pork chops and Spanish rice recipe is an easy and delicious meal that will satisfy your hunger and your taste buds. The pork chops are juicy and tender, while the Spanish rice is flavorful and aromatic. This recipe is perfect for a weeknight dinner or a special occasion. You can prepare it in advance and bake it when you are ready to eat.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 1 hour.

Ingredients

  • 4 pork chops
  • 1 cup long-grain rice
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Baking dish
  • Large skillet
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Wooden spoon

Method

  1. Preheat the oven to 375°F.
  2. Season the pork chops with salt and pepper on both sides.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
  4. In the same skillet, add the onion, green bell pepper, and garlic. Cook for 3-4 minutes until softened.
  5. Add the rice to the skillet and stir to coat with the vegetables.
  6. Add the diced tomatoes, chicken broth, cumin, paprika, oregano, and cayenne pepper (if using) to the skillet. Stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 10-12 minutes, stirring occasionally, until the rice is almost tender.
  8. Transfer the rice mixture to a baking dish. Place the pork chops on top of the rice.
  9. Cover the baking dish with foil and bake for 30-40 minutes, until the pork chops are cooked through and the rice is tender.
  10. Remove the foil and bake for an additional 5-10 minutes until the pork chops are golden brown on top.
  11. Serve hot and enjoy!

Notes

  • You can use bone-in or boneless pork chops for this recipe.
  • If you want to make this recipe spicy, increase the amount of cayenne pepper or add some chopped jalapeno peppers.
  • You can use vegetable broth instead of chicken broth if you prefer.
  • You can add some frozen peas or corn to the rice mixture for extra color and flavor.

Nutrition Info

  • Calories: 480
  • Total Fat: 23 g
  • Saturated Fat: 6 g
  • Cholesterol: 80 mg
  • Sodium: 600 mg
  • Total Carbohydrates: 36 g
  • Dietary Fiber: 3 g
  • Sugars: 5 g
  • Protein: 32 g

Recipe Tips

  • Make sure to brown the pork chops before adding them to the rice mixture. This will give them a nice crust and prevent them from becoming dry during baking.
  • Don't overcook the rice in the skillet, as it will continue to cook in the oven.
  • Make sure to cover the baking dish with foil to prevent the pork chops from drying out.
  • You can use leftover Spanish rice for other dishes, such as burritos or tacos.

Enjoy your delicious and easy baked pork chops and Spanish rice!


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