Spanish Pork Chops with Rice Vermicelli
Ingredients
- 2 tablespoons oil
- 4 pork chops
- 2 tablespoons butter
- 6.8- ounce package Spanish-flavored rice vermicelli mix
- 14-1/2 ounce can Mexican-style stewed tomatoes
- 1-1/2 cups water
Garnish:
Instructions
- Heat oil in a large skillet over medium heat.
- Cook pork chops in oil until browned on both sides, about 6 minutes; remove from skillet and keep warm.
- Melt butter in the same skillet; add rice mix to the butter.
- Cook and stir until the rice mix is lightly golden.
- Stir in tomatoes with juice and water.
- Add pork chops to the skillet and bring to a boil.
- Reduce heat to low; cover and cook for 20 to 30 minutes, until liquid is absorbed and pork chops are no longer pink in the center.
- Garnish with sour cream and cilantro.
- Serve this delightful Pork Chops Olé over Spanish-style rice vermicelli.
Nutrition values
Calories: 520 kcal | koolhydraten: 46 g | Eiwitten: 23 g | Vet: 26 g | Suiker: 3 g