Spanish-Style Baked Pork Chops With Rice Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a small bowl, combine paprika, garlic powder, cumin, oregano, salt, and black pepper.
• STEP 3.Rub the spice mixture all over the pork chops, ensuring they are evenly coated.
• STEP 4.Heat olive oil in a large oven-safe skillet over medium-high heat.
• STEP 5.Add the pork chops to the skillet and sear for 2-3 minutes on each side until browned.
• STEP 6.Remove the pork chops from the skillet and set aside.
• STEP 7.In the same skillet, add diced onions, bell peppers, and minced garlic. Sauté until the vegetables are softened.
• STEP 8.Add the rice to the skillet and stir to coat it with the vegetable mixture.
• STEP 9.Pour in the chicken broth and crushed tomatoes. Stir well to combine.
• STEP 10.Bring the mixture to a boil, then reduce the heat to low.
• STEP 11.Place the pork chops on top of the rice mixture in the skillet.
• STEP 12.Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
• STEP 13.Bake for 25-30 minutes or until the pork chops are cooked through and the rice is tender.
• STEP 14.Remove from the oven and let it rest for a few minutes before serving.
• STEP 15.Garnish with fresh parsley and serve hot.

Cooking Tips

• Make sure to use an oven-safe skillet that can withstand high heat and be transferred to the oven.
• For extra flavor, marinate the pork chops in the spice mixture for at least 30 minutes before cooking.
• You can add additional vegetables like peas or carrots to the rice mixture for added color and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork chops and rice in a microwave-safe dish and heat until warmed through.
• Serve the Spanish-Style Baked Pork Chops With Rice as a complete meal or pair it with a side salad or steamed vegetables.