Pork Chops with Chorizo and Spanish Rice

Serves 4

Pan IconWHY THIS RECIPE WORKS: We make the most of our cookware so that this Spanish-inspired dinner comes together in a flash. We parboil the rice in the microwave while we brown the chorizo and cook aromatics on the stovetop in a saucepan. Using precooked Spanish chorizo, rather than raw Mexican-style chorizo, helps speed things up even more. Then the parcooked rice, saffron, and broth go into the pan to cook through. While the rice cooks, we cook our pork chops in a skillet; a smoked paprika spice rub really boosts their flavor.

2

cups low-sodium chicken broth

1

cup long-grain rice

1

teaspoon plus 2 tablespoons olive oil

8

ounces Spanish chorizo sausage, halved lengthwise and sliced crosswise ¼ inch thick

1

onion, chopped

1

red bell pepper, stemmed, seeded, and chopped

Pinch saffron

1

teaspoon smoked paprika

Salt and pepper

4

(8-ounce) bone-in pork rib chops, ¾ inch thick, trimmed

½

cup frozen peas

1. Combine 1½ cups chicken broth and rice in large bowl, cover, and microwave until rice is softened and most of liquid has been absorbed, 10 to 12 minutes.

2. Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until simmering. Add chorizo and cook until browned, about 4 minutes. Using slotted spoon transfer chorizo to small bowl; set aside. Add onion and bell pepper to now-empty saucepan and cook until softened, about 4 minutes. Stir in rice, saffron, and remaining ½ cup broth and bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and liquid is absorbed, about 5 minutes.

3. While the rice cooks, combine paprika, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork chops dry with paper towels and rub both sides with spice mixture. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until just smoking. Cook pork chops until well browned and chops register 145 degrees, 4 to 5 minutes per side. Transfer to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes.

4. Add chorizo and peas to rice and cook, stirring frequently, until hot, about 2 minutes. Season with salt and pepper to taste and serve with chops.