Pork Chops with Spanish Rice
Servings: 4
Calories: 272kcal
Imagine juicy, pan-seared pork chops, seasoned to perfection, resting atop a bed of fluffy, flavorful Spanish rice infused with tomatoes, bell peppers, onions, and a symphony of spices. Each forkful marries the savory essence of perfectly cooked pork with the colorful medley of vegetables and aromatic rice, creating a mouthwatering experience that captures the spirit of Spanish cuisine.
Print Recipe
Equipment
- Electric Skillet best temperature control
Ingredients
- 4 pork chops center cut, about 1/2 inch thick
- ¼ cup green bell pepper chopped
- 1 can whole tomatoes 14 1/2 ounces
- ⅓ cup long grain rice raw
- ½ teaspoon chili powder
- ⅓ cup onion chopped
Instructions
- Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasionally, 2 minutes. Reduce temperature to "Warm", add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.
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Nutrition
Calories: 272kcal | Carbohydrates: 14g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 70mg | Potassium: 559mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 1mg
