Zesty Spanish Pork and Rice Skillet

Transform your dinner routine with this incredible **One Pan Spanish Pork Chops and Rice recipe**. Say goodbye to dry, tough pork and bland, boxed rice mixes. This dish brings together succulent, juicy pork chops with perfectly cooked, aromatic Spanish rice, all in a single skillet. It’s an effortless weeknight meal that promises rich flavor, minimal cleanup, and a delighted family.

Spanish pork chops and rice garnished with chopped parsley in a light colored skillet. — A vibrant skillet of Spanish pork chops and rice, freshly garnished with parsley.

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Contents

The Quest for Perfect Spanish Pork Chops

Growing up, my mom often prepared Spanish rice with pork chops, usually relying on a box mix like Rice-A-Roni. While the flavor was undeniably good, I always found the pork chops to be disappointingly dry and tough. This inspired me to create a homemade version that would capture all the delicious flavors of Spanish rice while ensuring the pork chops were consistently tender and juicy. This recipe is the culmination of that quest, proving that you can have both convenience and quality in one delightful dish.

Why You’ll Love This One Pan Dinner

**Ultimate Convenience:** Everything cooks in one pan, drastically reducing cleanup time. This makes it a perfect solution for busy weeknights when you want a hearty, homemade meal without a mountain of dishes.
**Unmatched Flavor:** Our homemade Spanish rice boasts a depth of flavor far superior to any box mix, thanks to fresh ingredients and a thoughtful blend of spices.
**Tender, Juicy Pork Chops:** The secret lies in a precise cooking method and monitoring the internal temperature, ensuring your pork chops are perfectly cooked and never dry.
**Family Favorite:** This hearty and satisfying meal is a crowd-pleaser, appealing to both adults and children with its comforting flavors.
**Healthier Alternative:** By making it from scratch, you control the ingredients, avoiding artificial flavors, preservatives, and excessive sodium often found in packaged mixes.

The key to achieving wonderfully tender and juicy pork in this **Spanish Pork Chops and Rice recipe** lies in careful temperature management. Using a digital instant-read thermometer is highly recommended to ensure the pork reaches the ideal internal temperature without overcooking. This simple tool makes all the difference between dry and perfectly moist pork.

This creamy, flavorful Spanish rice paired with ultra-tender, juicy pork chops will quickly become your new favorite easy weeknight meal to serve the whole family! It’s a complete meal in one, minimizing effort without compromising on taste.

Looking for more easy and delicious dinner ideas? Be sure to check out some of our other favorite main dishes like our Cajun Jambalaya Recipe, Thick Cut Pork Chop Recipe, Sheet Pan Sausage and Vegetables, Tuscan Pork Tenderloin, and Italian Sausage Rigatoni with Spicy Cream Sauce.

How to Make Spanish Pork Chops and Rice

Making this incredible one-pan meal is surprisingly straightforward. Follow these steps to achieve a perfectly balanced and flavorful dish:

Step-by-Step Instructions:

Prepare and Brown the Pork Chops: Begin by seasoning your boneless pork chops generously on both sides with kosher salt and freshly ground black pepper. Heat extra-virgin olive oil in a large, oven-safe skillet over medium-high heat. Once hot, brown the pork chops for just 2 minutes per side. This quick sear creates a beautiful crust and locks in juices without fully cooking the pork. Transfer the browned chops to a platter and loosely tent them with aluminum foil to keep warm and allow them to rest slightly.

Boneless pork chops seasoned with kosher salt and black pepper on a dark plate. — Pork chops seasoned with salt and pepper, ready for searing.

Browned pork chops in a skillet. — Quickly browned pork chops, developing a rich color.

Build the Spanish Rice Base: In the same skillet, add the diced onions and green bell pepper. Sauté for about 3 minutes until softened. Next, stir in the minced garlic, uncooked long-grain white rice, paprika, cumin, kosher salt, and black pepper. Sauté for another minute, allowing the spices to become fragrant and the rice to lightly toast. Pour in the fire-roasted diced tomatoes (undrained) and chicken stock. Make sure to scrape up any “fond” (the flavorful browned bits) from the bottom of the pan—this adds immense depth to your Spanish rice! Bring the mixture to a boil, then cover the skillet, reduce the heat to a low simmer, and cook for 10 minutes.

White rice, onions, green peppers, and seasonings tossed in a skillet for Spanish pork chops and rice recipe. — Ingredients for homemade Spanish rice sautéing in a skillet.

Spanish rice ingredients simmering in a skillet. — The Spanish rice mixture simmering gently, absorbing rich flavors.

Finish Cooking and Rest: After the initial 10-minute simmer, stir the rice once more, cover, and let it simmer for another 10 minutes. Then, stir the rice again, gently nestle the browned pork chops (along with any accumulated juices from the platter) slightly into the rice. Cover the skillet and continue to simmer for an additional 10 minutes. Crucially, check the pork chops’ internal temperature every 5 minutes using your digital instant-read thermometer. Aim for 143ºF. Once the desired temperature is reached, remove the pan from the heat, uncover, and let the chops and rice rest for about 5 minutes before serving. During this resting period, the internal temperature of the pork chops will naturally rise to a perfect 145ºF, ensuring maximum tenderness and juiciness.

Cooked Spanish rice in a skillet. — Perfectly cooked Spanish rice in the skillet.

Pro Tip

If you have one or two pork chops that reach the target temperature of 143ºF before the others, remove them to a platter and tent lightly with aluminum foil. This prevents them from overcooking while the remaining chops and rice finish cooking.

Expert Tips for the Best Spanish Pork Chops and Rice

Achieving restaurant-quality results with this recipe is easy with a few insider tips:

Selecting Your Pork Chops: Opt for boneless pork chops that are at least 3/4-inch to 1-inch thick. Thicker chops are more forgiving and less likely to dry out. While bone-in pork chops can be used, they may require a slightly longer cooking time to reach the desired internal temperature. Avoid thin-cut pork chops, as they will likely be fully cooked during the initial browning process and become tough during the simmering stage.
The Art of Browning: Brown the pork chops quickly—just 2 minutes per side over medium-high heat. This step is crucial for developing flavor and a beautiful golden crust, but it’s not meant to cook the chops through. Over-browning will lead to dry pork when they simmer with the rice.
Precision with Temperature: Always use a digital instant-read thermometer to monitor the internal temperature of the pork chops. I recommend pulling them from the heat when they reach 143ºF. This allows for carryover cooking during the resting period, where the internal temperature will continue to rise to a perfect 145ºF, ensuring maximum juiciness and food safety.
Fire-Roasted Tomatoes for Flavor: For an extra layer of smoky depth, I prefer using fire-roasted diced tomatoes. Their rich flavor complements the Spanish spices beautifully. However, regular canned diced tomatoes will also work well. Remember, do not drain the tomatoes; the liquid is essential for the rice.
Capturing the Fond: Don’t underestimate the browned bits (fond) left at the bottom of the pan after searing the pork chops. When you add the liquids, make sure to scrape these up thoroughly. This is where a significant amount of flavor is concentrated, and it will infuse into your Spanish rice, making it incredibly delicious.

Storage and Reheating

Leftovers: Store any completely cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: I generally do not recommend freezing this dish. The texture of the rice can change significantly upon thawing, becoming mushy or gritty. It’s best enjoyed fresh or from the refrigerator.

Serving Suggestions

This One Pan Spanish Pork Chops and Rice is a complete meal on its own, but you can enhance it with a few simple additions:

Garnish with fresh chopped parsley or cilantro for a burst of color and freshness.
Serve with a crisp green salad tossed in a light vinaigrette to cut through the richness.
A side of crusty bread is perfect for soaking up any extra flavorful juices.
For a touch of heat, offer hot sauce or a sprinkle of red pepper flakes at the table.

More Delicious One Pan Dinner Recipes

If you love the convenience and flavor of one-pan meals, you’re in for a treat! Discover more easy recipes that deliver on taste with minimal cleanup:

One Pan Roasted Chicken and Vegetables Recipe

One Pan Chicken and Dirty Rice

One Pan Spanish Chicken and Rice

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Spanish Pork Chops and Rice Recipe

This Spanish Pork Chops and Rice recipe is a flavorful one-pan dinner that combines tender, juicy pork chops with Spanish-inspired rice, perfect for an easy weeknight meal.

5 from 3 votes

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Course:
Dinner, Main

Cuisine:
American

Prep Time:
10

Cook Time:
35

Servings:
4

Calories:
489kcal

Author:
Leigh Harris

Ingredients

4 1-inch thick Boneless pork chops (3/4-1 inch thick)
2 tbsp Olive oil
1/2 cup Onion (diced)
1/2 cup Green bell pepper (diced)
2 cloves Garlic (minced)
3/4 cup Long-grain white rice (uncooked)
1 tsp Paprika
1/2 tsp Cumin
1/2 tsp Kosher salt (plus more for pork chops)
1/2 tsp Black pepper (plus more for pork chops)
1 14.5oz Can Fire-roasted diced tomatoes (undrained)
2 cups Low Sodium chicken stock

Instructions

Season the pork chops on both sides with salt and pepper. I usually use about 3/4 tsp kosher salt and 1/2 tsp black pepper.
Heat the olive oil in a large skillet over medium-high heat. Brown the pork chops for 2 minutes on each side. Remove them to a platter and tent loosely with aluminum foil.
2 tbsp Olive oil,
4 1-inch thick Boneless pork chops
Add the onions and bell pepper to the skillet and saute for 3 minutes. Add the minced garlic, rice, paprika, cumin, kosher salt, and black pepper and saute for 1 minute. Stir in the diced tomatoes and chicken stock scrapping up the fond, boil, cover, reduce heat to a low simmer, and cook for 10 minutes.
1/2 cup Onion,
1/2 cup Green bell pepper,
2 cloves Garlic,
3/4 cup Long-grain white rice,
1 tsp Paprika,
1/2 tsp Cumin,
1/2 tsp Kosher salt,
1/2 tsp Black pepper,
1 14.5oz Can Fire-roasted diced tomatoes,
2 cups Low Sodium chicken stock
Stir the rice, cover, and simmer for another 10 minutes. Stir the rice again, place the pork chops and juices from the platter nestled slightly in the rice, cover, and continue to simmer for another 10 minutes, checking the pork chops’ internal temperature every 5 minutes until they reach 143ºF. Remove the pan from the heat, uncover it, and let it rest for about 5 minutes before serving. The internal temp of the pork chops will reach 145ºF while resting.
(If you have one or two pork chops that reach temp before the others remove them to a platter and tent lightly with aluminum foil until all the chops are cooked and the rice is tender.)

Notes

Choose pork chops that are at least 3/4-inch to 1-inch thick. If using bone-in pork chops they might take a little more time to cook.

Brown the pork chops quickly only 2 minutes each side. If you brown them any longer they will be almost fully cooked and will dry out during the cooking time in the rice.

I like to pull the pork chops when they reach 143ºF because the internal temperature will continue to rise while resting.

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