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–+ servings

Spanish Pork Chops with Rice Vermicelli

Couverts4
Preparation 40 minutes
Deel op Facebook Print Recipe

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:

  • sour cream
  • chopped fresh cilantro

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 | Carbohydrates: 46 g | Protein: 23 g | Fat: 26 g | Sugar: 3 g
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Course; Pasta / Pork