PORK CHOPS WITH SPANISH RICE RECIPES

Name: Spanish Pork Chops and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 lbs pork chops (4 chops approximately 1-inch thick); 1 tablespoon olive oil; 2 onions, sliced; 1 green bell pepper, cut into chunks; 1 tomatoes, cut in wedges; 2 cloves garlic, minced; 1/2 teaspoon turmeric; 3/4 teaspoon pepper; 1/2 teaspoon paprika; 1 teaspoon ground cumin; salt; 2/3 cup rice; 1 1/3 cups chicken stock; 1/3 cup pitted black olives, sliced; 2 tablespoons chopped fresh parsley

SPANISH PORK CHOPS AND RICE RECIPE - FOOD.COM

Spanish Pork Chops and Rice Recipe - Food.com image

Make and share this Spanish Pork Chops and Rice recipe from Food.com.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs pork chops (4 chops approximately 1-inch thick)
1 tablespoon olive oil
2 onions, sliced
1 green bell pepper, cut into chunks
1 tomatoes, cut in wedges
2 cloves garlic, minced
1/2 teaspoon turmeric
3/4 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
salt
2/3 cup rice
1 1/3 cups chicken stock
1/3 cup pitted black olives, sliced
2 tablespoons chopped fresh parsley

Steps:

Brown chops in oil over medium-high heat, about 8 minutes.
Remove.
Add onions and green pepper to pan; cover and cook 3 minutes.
Add tomato, garlic, spices, salt and rice and stir 1 minutes.
Add stock, cover and simmer 5 minutes.
Add chops and any accumulated juices.
Cover and cook until rice is done and chops are cooked through, about 20 minutes.
Sprinkle with olives and parsley.

Nutrition Facts : Calories 684.8, FatContent 34.9, SaturatedFatContent 11, CholesterolContent 154.3, SodiumContent 354.8, CarbohydrateContent 39, FiberContent 2.9, SugarContent 5.2, ProteinContent 51.3

PORK CHOPS AND RICE RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Pork Chops and Rice Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
Salt
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper

Steps:

Preheat the oven to 350 degrees F.
In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

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