Description
This baked pork chops Spanish rice recipe combines tender, juicy pork chops with seasoned tomato-based rice, peppers, onions, and warm spices. It’s a one-pan comfort dish that’s full of bold flavor, easy to prepare, and perfect for family dinners or weekly meal prep.
Ingredients
Scale
- 4 bone-in pork chops (1 inch thick)
- 1 cup long-grain rice
- 1 ½ cups chicken broth
- 1 cup tomato sauce
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- Optional: cilantro, lime, peas, corn
Instructions
- Preheat oven to 375°F (190°C).
- Pat pork chops dry and season both sides with paprika, salt, pepper, cumin, and chili powder.
- In a skillet, heat olive oil and sauté onion, bell pepper, and garlic for 3 minutes.
- Stir in the uncooked rice and toast for 1 minute.
- Add chicken broth and tomato sauce; mix well.
- Pour the rice mixture into a baking dish and spread evenly.
- Place the seasoned pork chops on top and cover tightly with foil.
- Bake for 45–55 minutes until rice is tender and chops are cooked.
- Remove foil during the last 10 minutes for browning.
- Garnish with cilantro or lime before serving.
Notes
- Use bone-in chops to prevent dryness.
- Add broth if rice seems dry during baking.
- For a spicy version, add jalapeños or cayenne.
- For a vegetarian version, consider adding peas, corn, or zucchini.