One-Pan Spanish Pork Chops and Rice: Your Ultimate Guide to Tender, Flavorful Weeknight Dinners

Say goodbye to dry pork chops and bland box mixes! This one-pan Spanish Pork Chops and Rice recipe is meticulously crafted to deliver incredibly tender, juicy pork chops paired with rich, aromatic Spanish rice, all in a single skillet. It’s the perfect solution for a comforting, easy, and satisfying weeknight meal that the whole family will adore, making it an instant classic in your kitchen.

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Growing up, my mom often made Spanish rice with pork chops, but she relied on a boxed mix, and the pork chops inevitably turned out dry and tough. While the flavors were nostalgic, I knew there had to be a better way to achieve truly tender, succulent pork alongside genuinely flavorful, homemade Spanish rice. This recipe is the culmination of that quest, transforming a simple concept into a culinary delight without any pre-packaged shortcuts.

This one-pan Spanish Pork Chops and Rice recipe is not only incredibly easy to prepare but also guarantees a fantastic result every time. The secret to ensuring your pork chops remain juicy and tender lies in careful monitoring of their internal temperature with a digital instant-read thermometer. This precision prevents overcooking, which is the primary culprit behind dry pork.

Imagine creamy, perfectly seasoned Spanish rice infused with rich flavors, accompanied by ultra-tender, juicy pork chops. This dish will quickly become your family’s new favorite easy weeknight meal, offering a hearty and wholesome alternative to takeout or less inspiring dinners.

If you’re looking for more simple and delicious dinner ideas, be sure to explore some of our other favorite main dish recipes like the robust Cajun Jambalaya, perfectly seared Thick Cut Pork Chops, convenient Sheet Pan Sausage and Vegetables, elegant Tuscan Pork Tenderloin, and the delectable Italian Sausage Rigatoni with Spicy Cream Sauce. Each offers its unique flavors and ease of preparation.

Why Choose This One-Pan Recipe?

• **Ultimate Convenience:** Everything cooks in a single pan, significantly reducing cleanup time. This makes it perfect for busy weeknights when you want a homemade meal without the hassle.
• **Superior Flavor:** Unlike box mixes, this recipe uses fresh ingredients and carefully balanced spices like paprika and cumin, ensuring a depth of flavor that’s both authentic and incredibly satisfying.
• **Guaranteed Tender Pork:** By searing the pork chops quickly and then allowing them to finish cooking gently within the rice, we ensure they remain incredibly moist and tender. An instant-read thermometer is your best friend here!
• **Customizable:** Easily adjust the spice levels, add extra vegetables, or even swap out proteins to suit your family’s preferences.
• **Wholesome & Hearty:** A complete meal in one, packed with protein, grains, and vegetables, providing balanced nutrition to keep everyone full and happy.

How to Make Spanish Pork Chops and Rice: Step-by-Step Instructions

Creating this delicious one-pan meal is simpler than you might think. Follow these steps for perfect Spanish pork chops and rice every time.

1. Prepare the Pork Chops: Start by generously seasoning your boneless pork chops on both sides with kosher salt and freshly ground black pepper. Aim for about ¾ teaspoon of kosher salt and ½ teaspoon of black pepper per chop, adjusting to your taste.
2. Sear the Pork Chops: Heat two tablespoons of extra-virgin olive oil in a large, heavy-bottomed skillet (like a cast iron or Dutch oven) over medium-high heat. Once the oil shimmers, carefully place the seasoned pork chops into the hot pan. Brown them for just 2 minutes on each side. The goal here is to create a beautiful crust and lock in flavor, not to cook them through. After browning, remove the chops to a platter and tent them loosely with aluminum foil to keep them warm and allow them to rest slightly.

3. Build the Spanish Rice Base: In the same skillet (don’t clean it – those browned bits, or “fond,” are pure flavor!), add the diced onions and green bell pepper. Sauté for 3 minutes until they begin to soften. Next, stir in the minced garlic, uncooked long-grain white rice, paprika, cumin, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Sauté for another minute, allowing the spices to become fragrant and the rice to toast slightly. This step is crucial for developing the rich flavor of the Spanish rice.
4. Simmer the Rice: Pour in the undrained can of fire-roasted diced tomatoes and the low-sodium chicken stock. Make sure to scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula – this is called “deglazing” and adds incredible depth of flavor to your rice. Bring the mixture to a rolling boil, then reduce the heat to a low simmer, cover the skillet tightly, and cook for 10 minutes. This allows the rice to start absorbing the liquid and flavors.

5. Combine and Finish Cooking: After the initial 10-minute simmer, carefully stir the rice to ensure even cooking. Re-cover the pan and simmer for another 10 minutes. Then, stir the rice once more, and gently nestle the browned pork chops back into the rice, along with any juices that have accumulated on the platter. Cover the skillet again and continue to simmer for an additional 10 minutes. During this final stage, check the internal temperature of the pork chops every 5 minutes using your digital instant-read thermometer. Remove the chops from the heat when they reach 143°F.
6. Rest and Serve: Once the pork chops are cooked, remove the entire pan from the heat. Uncover it and let the chops and rice rest for about 5 minutes before serving. This resting period is crucial, as the residual heat will continue to cook the pork (known as carryover cooking) until it reaches the safe internal temperature of 145°F, ensuring maximum juiciness. Garnish with fresh chopped parsley if desired, and enjoy your perfectly cooked one-pan meal!

Expert Tips for Perfect Spanish Pork Chops and Rice

• Choose the Right Pork Chops: For the best results, opt for boneless pork chops that are at least ¾-inch to 1-inch thick. Thicker chops are more forgiving and less likely to dry out. If using bone-in pork chops, be aware they may require a slightly longer cooking time to reach the proper internal temperature.
• Avoid Thin Chops: I strongly advise against using thin-cut pork chops for this recipe. They will likely cook completely during the initial browning phase, leading to dry and tough results when simmered with the rice.
• Quick Searing is Key: Brown the pork chops quickly—just 2 minutes per side. The goal is a nice crust and flavor development, not to fully cook them. Over-browning at this stage will precook them too much, causing them to dry out during the subsequent simmering with the rice.
• Utilize an Instant-Read Thermometer: A digital instant-read thermometer is your best friend for juicy pork. I recommend pulling the pork chops from the heat when they reach an internal temperature of 143°F. The temperature will continue to rise to a safe 145°F during the crucial resting period, ensuring maximum tenderness and juiciness.
• Fire-Roasted Tomatoes for Enhanced Flavor: While plain canned diced tomatoes work, I prefer fire-roasted diced tomatoes for nearly all my cooking. They add a wonderful smoky depth and richness to the Spanish rice that elevates the overall dish. Crucially, do not drain the tomatoes; the liquid is essential for the rice.
• Proper Storage: Store any completely cooled leftovers in an airtight container in the refrigerator for up to 4 days. This ensures freshness and food safety.
• Freezing Not Recommended: Unfortunately, I do not recommend freezing leftovers of this dish. Freezing and reheating can significantly alter the texture of the rice, making it mushy or grainy, and diminishing the overall quality of the meal.
• Deglazing for Depth: Don’t skip scraping up the fond (the browned bits at the bottom of the pan) when you add the liquids. These bits are packed with concentrated flavor that will infuse into your Spanish rice, making it incredibly rich.
• Resting Period: Just like with steak, resting the pork chops after cooking is vital. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.

Variations & Customizations

• Spice it Up: For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the rice mixture.
• Add More Vegetables: Incorporate other vegetables like frozen peas, corn, or diced carrots during the last 5-10 minutes of cooking for added color and nutrition.
• Herbaceous Finish: A sprinkle of fresh cilantro or chopped green onions as a garnish can add a bright, fresh finish.
• Different Protein: While this recipe is designed for pork chops, you could adapt the rice base for chicken thighs or even a firm white fish, adjusting cooking times accordingly. For chicken variations, check out our One Pan Spanish Chicken and Rice.

Serving Suggestions

This one-pan Spanish Pork Chops and Rice is a complete meal on its own, but you can certainly round it out with a simple side dish. A crisp green salad with a light vinaigrette or some crusty bread to soak up any extra sauce would be perfect. A side of steamed green beans or asparagus would also complement the flavors beautifully.

Frequently Asked Questions (FAQs)

Q: Can I use brown rice instead of white rice?
A: While possible, brown rice requires a longer cooking time and more liquid. You would need to adjust the simmering times and potentially increase the chicken stock. For best results with this recipe, stick to long-grain white rice.

Q: What kind of skillet is best for this recipe?
A: A large, heavy-bottomed skillet or a Dutch oven is ideal. Cast iron skillets or enameled cast iron Dutch ovens work exceptionally well because they retain heat evenly, which is crucial for searing the pork and cooking the rice consistently. A 10-12 inch skillet is usually sufficient for 4 pork chops.

Q: How do I ensure my pork chops don’t get dry?
A: The two most important factors are choosing thick-cut chops (¾-inch to 1-inch) and using an instant-read thermometer to avoid overcooking. Pulling them at 143°F and letting them rest to 145°F guarantees juiciness.

Q: Can I make this recipe ahead of time?
A: This dish is best enjoyed fresh. However, you can chop your vegetables (onions, bell peppers, garlic) in advance and store them in the refrigerator to speed up prep time on the day of cooking.

Q: What does “scrapping up the fond” mean?
A: “Fond” refers to the flavorful browned bits that stick to the bottom of your pan after searing meat. “Scrapping up the fond” means using a wooden spoon or spatula to release these bits from the pan once liquid is added (this is called deglazing). This process incorporates all those delicious caramelized flavors into your rice.

This recipe transforms a beloved comfort food into a gourmet experience, all while keeping the cooking process refreshingly simple. Enjoy the journey to perfectly tender pork and aromatic Spanish rice!

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