SPANISH CRISPY PORK CHOPS WITH RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
- Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 73 milligrams, Sodium 940 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 28 grams, Sugar 2 grams
PORK CHOPS A LA MADRILENE (SPANISH PORK CHOPS)
These pork chops are great served with mashed or roasted potatoes.
Provided by NE Lady
Categories Pork
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 425 F°.
- 2. Combine garlic, parsley & onion in a medium mixing bowl.
- 3. Season pork chops with the paprika, pepper, and salt. Moisten the vegetable/herb mixture with 3-4 tbsp. of olive oil. (Don't add too much oil; it should be a fairly thick consistency.)
- 4. Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan. Spoon any remaining onion mixture between the chops.
- 5. Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked
- 6. Serve the pork chop and herb sauce on top.
SPANISH PORK CHOPS
This sweet, salty and simple recipe livens up pork chops and is perfect for a summer lunch, dinner or potluck! I wasn't sure how this dish was going to turn out when I taste tested the sauce early on. I was a little worried that it might be too sweet. But after simmering for 2 hours, the chops were very tender and an absolutely...
Provided by Thea Pappalardo
Categories Steaks and Chops
Time 2h20m
Number Of Ingredients 10
Steps:
- 1. Season pork chops with salt and pepper. Heat oil in skillet over medium-high heat until it shimmers. Add pork chops and brown on both sides. Remove to a platter and add onions to the skillet. Lower hear to medium and cook until softened.
- 2. Add tomato sauce to skillet and stir in brown sugar, pickle juice, garlic and worcestershire. Return chops to pan and spoon sauce over them. Add olives.
- 3. Cover with lid tilted slightly and simmer for 2 hours. Serve with mashed potatoes or yellow rice.
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