Spanish Pork Chops And Rice
Spanish Pork Chops and Rice combines savory pork with flavorful rice, seasoned with spices and topped with olives and parsley, ideal for a hearty, family-friendly meal.
Ingredients
- 4 pork chops (1 inch thick, about 2 lb.) ⓘ
- 1 Tbsp. olive oil ⓘ
- 2 onions, sliced ⓘ
- 1 green bell pepper, cut into chunks ⓘ
- 1 tomato, cut into wedges ⓘ
- 2 cloves garlic, minced
- 1/2 tsp. turmeric ⓘ
- 3/4 tsp. pepper ⓘ
- 1/2 tsp. paprika ⓘ
- 1 tsp. ground cumin ⓘ
- salt to taste ⓘ
- 2/3 cup rice ⓘ
- 1 1/3 cups chicken stock ⓘ
- 1/3 cup black olives, pitted and chopped ⓘ
- 2 Tbsp. chopped parsley ⓘ
Instructions
- Brown the pork chops in olive oil over medium-high heat for about 8 minutes. Remove and set aside.
- Add sliced onions and green bell pepper to the pan; cover and cook for 3 minutes.
- Add tomato wedges, minced garlic, turmeric, pepper, paprika, salt, and rice; stir for 1 minute.
- Pour in chicken stock, cover, and simmer for 5 minutes.
- Return the browned pork chops and any accumulated juices to the pan.
- Cover and cook until the rice is done and the pork chops are cooked through, about 20 minutes.
- Sprinkle with chopped olives and parsley before serving.
Tips & Substitutions
For optimal flavor, marinate the pork chops in olive oil, garlic, and spices for at least 30 minutes before cooking. If you don't have black olives, green olives can be a good substitute. To add a touch of heat, consider including a pinch of cayenne pepper or crushed red pepper flakes. If you want a quicker cooking time, use quicker-cooking rice varieties like basmati.
Serving Suggestions
Serve the Spanish Pork Chops and Rice with a fresh green salad or steamed vegetables for a complete meal. A side of crusty bread can also complement this dish nicely. For a flavorful twist, consider pairing it with a glass of red wine or a light Spanish white. This dish pairs beautifully with Easy Biafran Stew for a diverse dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a skillet over medium heat, adding a splash of chicken stock to prevent drying out. Cover and heat until warmed through, or microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Pork Chops And Rice contains roughly 738 calories, with 25g protein, 85g carbohydrates, and 37g fat. It is an excellent source of vitamin C (170% of the Daily Value), iron (162% of the Daily Value), and dietary fiber (68% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2677mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of pork?
Yes, you can substitute chicken or beef for the pork chops. Adjust the cooking time accordingly; chicken should be cooked until it reaches an internal temperature of 165°F, while beef should be cooked to your desired doneness.
What can I do if I don't have chicken stock?
If you don't have chicken stock, vegetable broth or water can be used as a substitute. For added flavor, consider adding a splash of soy sauce or a bouillon cube to the water to enhance the taste.
How can I make this dish spicier?
To increase the spice level, add chopped jalapeños or a pinch of cayenne pepper to the dish while cooking. You can also serve it with a side of hot sauce for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).