1-pan pork chops and rice

Serves 4

  1. 4 8-10oz bone-in pork rib chops, 3/4-1in thick
  2. 4oz spanish chorizo, diced
  3. 1 red bell pepper
  4. 1 onion
  5. 1 cup long-grain rice, rinsed
  6. 6 cloves garlic
  7. 1/2tsp thyme
  8. 1/2tsp paprika
  9. 1/4tsp cayenne
  10. 2 cups broth
  11. 1tsp red wine or cider vinegar
  12. 3 scallions
  • Brown chops in a 12in for 5 minutes on one side and set aside.
  • Cook 2-4 for 5 minutes. Add 5-9 for 1 minute. Add broth, bring to a simmer, add back chops browned-side up, cover and cook on low for 6-8 minutes or until internal temperature reaches 145 degrees. Set chops aside.
  • Cover and continue simmering rice, stirring occasionally for 12-15 minutes. Stir in 11-12 and serve.
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