Tender pork chops with Spanish rice -made for busy nights! Use your favorite salsa in this one pan pork chop and rice recipe- sure to become a family favorite.
1lbtenderized boneless pork chops or pork tenderloin, sliced
1cuppeppers, diced (any type)
2eachgreen onions, diced
1cuprice uncooked
1 ¼cuplower sodium chicken broth
¾cupsalsa, your favorite brand
½teaspoonsalt
½cupcheddar cheeseoptional
Instructions
Add 1 tablespoon olive oil to large skillet and heat on medium.
Salt and pepper pork chops/tenderloin as desired then add to skillet and cook 2-3 minutes per side or until fully cooked. Remove pork from skillet and keep warm.
Add remaining ½ tablespoon oil to skillet and sauté peppers and onions 1-2 minutes over medium heat. Add rice and continue sautéing until rice is slightly browned.
Add remaining ingredients (except cheese) and stir. Bring rice mixture to a simmer. Cover rice and cook until tender. (See pkg directions for the specific rice you are using). Fluff rice with a fork then place cooked pork on top of rice.
Sprinkle cheese on top and allow to melt. Serve.
Notes
Pro Tips:
If using brown rice or instant brown rice, be sure to check the cooking time and adjust accordingly. Brown rice requires a longer cooking time. Increase broth if needed.
Avoid overcooking pork. Pork tenderloin slices can be quickly seared as rice finishes cooking. Pork is fully cooked at 145 degrees.
Serving size for this recipe is 3oz pork and 5.6 oz rice.