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This is how you make pork chops with red rice. Heat 1 tablespoon of olive oil in a deep 12
inch, nonstick skillet over medium high heat. Season the pork chops with salt and pepper,
and brown them in the skillet. Turn them over once while they cook. They'll need about 2
1/2 minutes on each side. Remove the chops from the skillet and set them aside for later.
Heat the remaining tablespoon of olive oil in the same skillet, and add the pickled jalapeno
peppers and the onion. Stir them together and cook for 2 minutes. Now, stir in the Poblano
peppers, garlic and rice. Cook for 1 minute before adding the water, pasta sauce, peas
and corn. Give the skillet a good stir, and bring it all to a boil. Reduce the heat, pop
on the lid and let it simmer for 10 minutes. Now, add the pork chops back into the skillet,
along with any juices left on the plate. Cover the skillet again, and continue to cook for
another 10 minutes. The pork should now be cooked through but still slightly pink in
the middle. Spoon the rice onto a plate and top with the pork chops. Sprinkle on some
cilantro before serving.