Pork Chops with Spanish Rice

Course: Dinner, Main Course

Cuisine: Tex-Mex

Prep Time: 10

Cook Time: 37

Total Time: 47

Servings:

Calories: 415.4kcal

Imagine juicy, pan-seared pork chops, seasoned to perfection, resting atop a bed of fluffy, flavorful Spanish rice infused with tomatoes, bell peppers, onions, and a symphony of spices. Each forkful marries the savory essence of perfectly cooked pork with the colorful medley of vegetables and aromatic rice, creating a mouthwatering experience that captures the spirit of Spanish cuisine.

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US Customary - Metric

Equipment

Electric Skillet best temperature control

Ingredients

4 pork chops center cut, about 1/2 inch thick
¼ cup green bell pepper chopped
1 can whole tomatoes 14 1/2 ounces
1 cup long grain rice raw
½ teaspoon chili powder
⅓ cup onion chopped
11.5 oz V-8 Juice 1 can
1 cup water

Instructions

Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasionally, 2 minutes.
Reduce temperature to "Warm", add rice, chili powder, v-8 juice and water and tomatoes and stir to blend into vegetables.
Cover and cook 25 to 30 minutes, stirring occasionally.

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