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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 323kcal
- 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
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.
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.
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