Recipes and Links

Mexican Pork Chops with Chile Rice and Peanuts

Yield: 4-6 Servings

Ingredients:

4 (6-8 oz) boneless pork chops, ¾-1” thick and trimmed

Salt and pepper

3 Tbsp Flying Olive Lime, Cilantro and Roasted Onion, Garlic, Chipotle, or Harissa, or a Combination of Extra Virgin Olive Oils (We like about ½ Lime, Cilantro and Roasted Onion, or Garlic, and ½ of one of the spicy EVOO’s)

1 onion, chopped fine

3 garlic cloves, minced

1 Tbsp tomato paste

1 Tbsp ancho chile powder (this is mild and sweet)

¼ tsp ground coriander

Pinch of cayenne pepper, if desired

1 ½ cups long-grain white rice

3 ½ -4 cups chicken broth (some rice, such as jasmine rice, uses less liquid)

¼ cup minced fresh cilantro

1 Tbsp honey

2 tsp grated lime zest plus 3 Tbsp lime juice (zest first, then juice)

1/3 cup unsalted dry-roasted peanuts, chopped

Directions:

Cut 2 slits, about 2 inches apart through the fat on each edge of each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 Tbsp Flying Olive EVOO of Choice in a 12-inch skillet over medium-high heat until shimmering, (but not smoking!). Brown chops well on 1 side, about 5 minutes; transfer to a plate.

Pour off all but 1 Tbsp oil from the skillet. Add the onion and cook until softened, about 5 minutes. Stir in garlic, tomato paste, oregano, chile powder, coriander, and cayenne; cook until fragrant, about 30 seconds. Stir in rice to coat with the spices, then stir in broth.

Nestle the chops, browned side up, into the skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chops register 145 degrees, about 8-10 minutes.

Transfer chops to cutting board, tent loosely with aluminum foil, and let rest while finishing rice. Stir rice mixture to recombine, then cover and cook until liquid is absorbed and rice is tender, 10-15 minutes, adding more broth if needed. Meanwhile whisk remaining 2 Tbsp Flying Olive EVOO of Choice, 2 Tbsp cilantro, honey, lime zest together and juice, and 1/8 tsp salt together in a bowl.

Off the heat, gently fold peanuts and remaining 2 Tbsp cilantro into rice and season with salt and pepper to taste; transfer to a platter. Slice chops into 1/2-inch thick slices and arrange over rice on platter. Drizzle with the honey-lime vinaigrette over the pork and serve.

Inspired by a recipe in the wonderful book by the Editors at America’s Test Kitchen, One-Pan Wonders: Fuss-Free Meals for your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker, 2017.

Submitted by Barb L.