Level: Simple Servings: 4 Nutrition per Serving: Calories 450 | Total Fat 21g | Saturated Fat 5g | Cholesterol 73mg | Sodium 940mg | Carbohydrates 35g | Dietary Fiber 5g | Protein 28g | Sugar 2g Total Time: 30 minutes Active Time: 30 minutesIngredients
- 2 cups frozen, pre-cooked white rice
- 4 thin bone-in pork chops (about 1/2 inch thick; roughly 1 1/4 pounds)
- 1 1/2 teaspoons Sazn seasoning
- Kosher salt and fresh ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon ground turmeric
- 1 (15.5-ounce) can pigeon peas, washed and drained
- 1/4 cup green olives with pimientos, halved
- Chopped fresh cilantro, for garnish
- Preheat oven to 250F. Warm rice per package directions. Season pork chops with Sazn, salt, and pepper. Heat large skillet over high heat with 2 tablespoons olive oil. Sear chops until browned underneath, about 3 minutes. Flip, cook 1 more minute until done. Transfer to baking tray; keep warm in oven.
- Add remaining olive oil to skillet; reduce to medium. Saut onion until browning starts, about 4 minutes. Stir in garlic, tomato paste, and turmeric; coat evenly, 1 minute. Add pigeon peas and 1 cup water; simmer until thickened, about 4 minutes. Fold in rice and olives; heat through, 1 minute. Season to taste.
- Serve chops with rice, drizzling tray juices over top. Garnish with cilantro for a burst of flavor.
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