Prep 10 mins
Cook 45 mins
Reminds me of Chile Verde. Very tasty.
- 2 lbs pork chops (4 chops approximately 1-inch thick)
- 1 tablespoon olive oil
- 2 onions, sliced
- 1 green bell pepper, cut into chunks
- 1 tomatoes, cut in wedges
- 2 cloves garlic, minced
- 1⁄2 teaspoon turmeric
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1 teaspoon ground cumin
- 2⁄3 cup rice
- 1 1⁄3 cups chicken stock
- 1⁄3 cup pitted black olives, sliced
- 2 tablespoons chopped fresh parsley
- Brown chops in oil over medium-high heat, about 8 minutes.
- Add onions and green pepper to pan; cover and cook 3 minutes.
- Add tomato, garlic, spices, salt and rice and stir 1 minutes.
- Add stock, cover and simmer 5 minutes.
- Add chops and any accumulated juices.
- Cover and cook until rice is done and chops are cooked through, about 20 minutes.
- Sprinkle with olives and parsley.
The chops in this dish came out tender, moist, and delicious! The rice was very tasty without being overly tomato-ey like boxed Spanish rice, and the spices gave it an excellent flavor, without being overpowering. I think boneless chicken would be nice in this dish also! I would definitely make this dish again! Thanks for a great recipe!
I put this all together exactly as written using only 2 pork chops and while it was simmering for 20 minutes it had a strong cumin smell which got me a little nervous BUT it was delicious! My husband liked it as well! There were no leftovers and will definitely make it again!
I'm a good cook, but did not do well with this recipe. Took 45 min. to break down the rice, than it was like mush. Chops were dry and tough made no change. Perhaps min. rice would work better. May try again, taste was good. Recipe easy.