Cathy's Pork Chops & Spanish Rice
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 pork chops
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground pink peppercorns
- 1⁄2 teaspoon granulated garlic
- 1 tablespoon olive oil, flavored with herbs if you have it
- 1 stalk celery, small dice
- 1 medium onion, small dice
- 1 (14 1/2 ounce) can corn, drained
- 1 teaspoon sugar
- 1 (14 1/2 ounce) can stewed tomatoes, diced
- 2 cups water
- 1⁄2 tablespoon paprika
- 1 teaspoon dried oregano
- 1 cup rice, any kind except instant
directions
- Preheat oven to 350 degrees.
- I cut the fat and bones off my pork chops and use to render down to fry the boneless chops. If yours are already boneless, just use a Tbsp of oil to brown the chops. **I dump all of the grease and bones, and just use the residue in the pan.
- In a gallon size plastic bag, add salt, pepper, granulated garlic, and olive oil. Add pork and massage to coat.
- Brown chops in pork renderings or olive oil in a 10-inch oven-proof pan with lid. Remove chops.
- Add onion and celery to pan, and brown in drippings for approximately 5 minutes. Add can of drained corn and 1 tsp of sugar. Stir frequently and brown to desired caramelization.
- Add can of diced stewed tomatoes and 2 cups water. Stir in paprika and crumble oregano leaves over pot. Bring to a boil.
- Sprinkle in 1 cup rice and stir thoroughly.
- Cover with lid and place in preheated oven for approximately 30 minutes. I start checking around 25 minutes into cook time.
- Alternately, this can be cooked on stovetop; although I have not checked the time.
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RECIPE SUBMITTED BY
Michelle Minicucci
Kirtland, OH
I joined Recipezaar, because guess why - I can't cook!! I look for recipes often on the "magic box" and I haven't found a site yet to compare with the 'Zaar. Everyone seems to get along like a family here and I feel comfortable trying everyone's unique recipes and looking for tips on how to do the actual cooking thing. I am trying to learn from you all. I don't have that bone or gland in my body that helps decide what flavor is missing from a dish. I usually have a question mark over my head when preparing my meals.