Spanish Pork Chops and Rice Recipe

Spanish pork chops and rice garnished with chopped parsley in a light colored skillet.

5 from 2 votes

This Spanish Pork Chops and Rice recipe is a flavorful one-pan dinner that combines tender juicy pork chops with Spanish inspired rice.

Prep Time10

Cook Time35

Course: Dinner, Main

Cuisine: American

Keyword: One Pan Spanish Pork Chops and Rice, pork chops, Spanish Pork Chops and Rice, Spanish rice

Servings:

Calories: 489kcal

Author: Leigh Harris

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.)

Notes

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.

Brown the pork chops quickly only 2 minutes each side. If you brown them any longer they will be almost fully cooked and will 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.

Nutrition