Ingredients for Pork Chops And Spanish Rice
- 4-6 bone-in pork chops (about 1 inch thick)
- 1 large onion, thinly sliced
- Green Pepper Strip
- Consomme
- 1 (46 ounce) can tomato juice (or V8 juice for a tangier flavor)
- 1 cup water
- Prepared Mustard
- 1 teaspoon salt (or to taste)
- 1 tablespoon Worcestershire sauce
- Raw Rice
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How to Make Pork Chops And Spanish Rice
- Pat pork chops dry with paper towels and trim excess fat.
- Rub the inside of a large, heavy-bottomed pot or Dutch oven with a small amount of the trimmed pork fat.
- Brown pork chops in the pot over medium-high heat, about 3-4 minutes per side. Remove chops and set aside.
- Pour off excess fat from the pot.
- Place 3 browned pork chops in the bottom of the pot.
- Top with half of the sliced onion and green pepper.
- Repeat with remaining pork chops, onion, and green pepper.
- In a bowl, whisk together the beef consommé, tomato juice, water, mustard, salt, Worcestershire sauce, and garlic powder (if using).
- Pour the liquid mixture evenly over the chops and vegetables.
- Sprinkle the raw rice around the meat.
- Add hot sauce or chopped hot pepper (if using).
- Cover the pot tightly and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour, or until the pork chops are cooked through and the rice is tender.
- If needed, add a little more water during simmering if the liquid evaporates too quickly.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
24g
Carbs
10g
