Spanish Pork Chops and Rice
This one pan Spanish Pork Chops and Rice recipe is the best way to produce tender, juicy pork chops, and flavorful Spanish rice without a box mix.
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My mom always made the Rice-A-Roni Spanish rice and cooked pork chops in the rice. It was very flavorful but the pork chops were always dry and tough. I wanted to reproduce the dish without the box mix and create tender, juicy pork chops!
This Spanish pork chops and rice recipe is super easy to make in one pan. The key to juicy tender pork is using a digital instant read thermometer to keep a close eye on the internal temperature of the meat.
Creamy flavorful Spanish rice with ultra tender juicy pork chops will be your new favorite easy weeknight meal to serve the whole family!
Some of our other favorite easy recipes to make for dinner are Cajun Jambalaya Recipe, Thick Cut Pork Chop Recipe, Sheet Pan Sausage and Vegetables, Tuscan Pork Tenderloin, and Italian Sausage Rigatoni with Spicy Cream Sauce.
How to Make Spanish Pork Chops and Rice
Pro Tip
If you have one or two pork chops that reach temp before the others remove them to a platter and tent lightly with aluminum foil until all the chops are cooked and the rice is tender.
Tips
- Choose pork chops that are at least 3/4-inch to 1-inch thick. If using bone-in pork chops they might take a little more time to cook.
- I do not recommend thin pork chops for this recipe. They will cook fully during the browning process.
- Brown the pork chops quickly only 2 minutes each side. If you brown them any longer they will be almost fully cooked and dry out during the cooking time in the rice.
- I like to pull the pork chops when they reach 143ºF because the internal temperature will continue to rise while resting.
- I like to use fire-roasted tomatoes for just about everything I’m cooking. They lend more flavor in my opinion, but you can use plain canned diced tomatoes. DO NOT DRAIN THE TOMATOES.
- Store completely cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- I don’t recommend freezing any leftovers, it will change the texture of the rice.
More One Pan Dinner Recipes
Spanish Pork Chops and Rice Recipe
Ingredients
- 4 1-inch thick Boneless pork chops 3/4-1 Inch thick
- 2 tbsp Olive oil
- 1/2 cup Onion diced
- 1/2 cup Green bell pepper diced
- 2 cloves Garlic minced
- 3/4 cup Long-grain white rice uncooked
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Kosher salt plus more for pork chops
- 1/2 tsp Black pepper plus more for pork chops
- 1 14.5oz Can Fire-roasted diced tomatoes undrained
- 2 cups Low Sodium chicken stock
Instructions
- Season the pork chops on both sides with salt and pepper. I usually use about 3/4 tsp kosher salt and 1/2 tsp black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the pork chops for 2 minutes on each side. Remove them to a platter and tent loosely with aluminum foil.2 tbsp Olive oil, 4 1-inch thick Boneless pork chops
- Add the onions and bell pepper to the skillet and saute for 3 minutes. Add the minced garlic, rice, paprika, cumin, kosher salt, and black pepper and saute for 1 minute. Stir in the diced tomatoes and chicken stock scrapping up the fond, boil, cover, reduce heat to a low simmer, and cook for 10 minutes.1/2 cup Onion, 1/2 cup Green bell pepper, 2 cloves Garlic, 3/4 cup Long-grain white rice, 1 tsp Paprika, 1/2 tsp Cumin, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 14.5oz Can Fire-roasted diced tomatoes, 2 cups Low Sodium chicken stock
- Stir the rice, cover, and simmer for another 10 minutes. Stir the rice again, place the pork chops and juices from the platter nestled slightly in the rice, cover, and continue to simmer for another 10 minutes, checking the pork chops’ internal temperature every 5 minutes until they reach 143ºF. Remove the pan from the heat, uncover it, and let it rest for about 5 minutes before serving. The internal temp of the pork chops will reach 145ºF while resting.
- (If you have one or two pork chops that reach temp before the others remove them to a platter and tent lightly with aluminum foil until all the chops are cooked and the rice is tender.)