Spanish Pork Chops and Rice Recipe

Name: Spanish Pork Chops and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in ribs (8-10 ounces each) or 4 center-cut pork chops, 3/4 to 1 inch thick sides slit (8-10 ounces each); salt, and pepepr; 2 tablespoons olive oil; 8 ounces chorizo sausage, cut into 1/4 inch pieces; 1 onion, chopped fine; 4 garlic cloves, minced; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 ½ cups instant rice; 1 ½ cups water (or broth); ¾ cup pimiento-stuffed green olives, halved; ½ cup slivered almonds, toasted

Servings: persons

4 bone-in ribs (8-10 ounces each) or 4 center-cut pork chops, 3/4 to 1 inch thick sides slit (8-10 ounces each)
salt, and pepepr
2 tablespoons olive oil
8 ounces chorizo sausage, cut into 1/4 inch pieces
1 onion, chopped fine
4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained
1 ½ cups instant rice
1 ½ cups water (or broth)
¾ cup pimiento-stuffed green olives, halved
½ cup slivered almonds, toasted

1
Pat chops dry with paper towels and season with salt and pepper.
2
Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking.
3
Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
4
Transfer to platter and tent with foil.
5
Add remaining oil to skillet and heat until just smoking.
6
Add chorizo and cook until lightly browned, about 2 minutes.
7
Add onion and cook until softened, about 3 minutes.
8
Add garlic and cook until fragrant, about 30 seconds.
9
Stir in tomatoes and cook until slightly darkened in color, about 3 minutes.
10
Stir in rice, water and any accumulated pork juices.
11
Cover and cook over medium-low heat until liquid is absorbed, about 10 minutes.
12
Off heat, stir in olives and toasted almonds.
13
Season with salt and pepper.
14
Serve chops with rice.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 bone-in ribs (8-10 ounces each) or 4 center-cut pork chops, 3/4 to 1 inch thick sides slit (8-10 ounces each), salt, and pepepr, 2 tablespoons olive oil, 8 ounces chorizo sausage, cut into 1/4 inch pieces, and more.

Yes, Spanish Pork Chops and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Pork Chops and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions