Spanish Pork Chops
I wonder why they call them Spanish pork chops. Every ethnic group on the continent makes this recipe. This version is from North Carolina, and I serve it with steamed green beans and carrots.
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Cost: $$
Ingredients
- 3 tablespoons olive oil
- 1 medium white onion diced
- 6-8 6 ounce pork chops
- 1 green bell pepper diced
- 2 cups diced fresh tomatoes
- 2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 1/2 cup water
- 1/2 cup uncooked white rice
Instructions
- In a large frying pan, heat the oil over medium-high heat.
- Add the onion and cook, stirring often, until lightly browned.
- Add the pork chops.
- Cook until well browned (about 2–3 minutes per side).
- Add the green pepper, tomatoes, salt, Worcestershire sauce and water; mix well.
- Sprinkle the rice over the tomatoes and pork chops.
- Cover tightly and cook over high heat until steaming.
- Reduce heat and simmer for 45 minutes, or until the meat is tender.
- Try not to remove the cover — or at least not until the very end.
- Serve immediately.