Pork Chops and Spanish Rice
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.
Servings: 6
Calories: 323kcal
Ingredients
- 1 ½ tablespoon olive oil, divided
- salt and pepper
- 1 lb tenderized boneless pork chops or pork tenderloin, sliced
- 1 cup peppers, diced (any type)
- 2 each green onions, diced
- 1 cup rice uncooked
- 1 ¼ cup lower sodium chicken broth
- ¾ cup salsa, your favorite brand
- ½ teaspoon salt
- ½ cup cheddar cheese optional
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.
Nutrition
Serving: 5oz | Calories: 323kcal | Carbohydrates: 28g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 535mg | Potassium: 554mg | Fiber: 2g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 20.6mg | Calcium: 98mg | Iron: 1.3mg