Ingredients with Measurements:
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 bay leaf
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet with lid
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the salt, black pepper, garlic powder, cumin, smoked paprika, and cayenne pepper.
3. Rub the spice mixture all over the pork chops.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the pork chops and cook for 3-4 minutes per side, until browned.
6. Remove the pork chops from the skillet and set aside.
7. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, until softened.
8. Add the rice, black beans, diced tomatoes, chicken broth, and bay leaf to the skillet.
9. Stir to combine.
10. Bring the mixture to a boil.
11. Cover the skillet with a lid and transfer it to the preheated oven.
12. Bake for 25-30 minutes, until the rice is tender and the liquid is absorbed.
13. Remove the skillet from the oven and discard the bay leaf.
14. Stir in the chopped cilantro.
15. Serve the pork chops on top of the Moros y Cristianos rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 520
- Fat: 17g
- Carbohydrates: 56g
- Protein: 36g
- Fiber: 8g
- Sugar: 4g
- Sodium: 1190mg
Substitutions for ingredients:
- Pork chops: You can use boneless pork chops or pork tenderloin instead.
- Black beans: You can use kidney beans or pinto beans instead.
- Diced tomatoes: You can use canned crushed tomatoes or tomato sauce instead.
- Chicken broth: You can use vegetable broth or water instead.
Variations:
- Add chopped bell peppers or jalapeños to the rice mixture for extra flavor and texture.
- Use brown rice instead of white rice for a healthier option.
- Add a can of corn to the rice mixture for a pop of sweetness.
Tips and tricks:
- Make sure to use a large skillet with a lid that can go from stovetop to oven.
- Don't skip the step of browning the pork chops before baking them in the oven.
- Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145°F.
Storage instructions:
- Store any leftover pork chops and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork chops and rice in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pork chops on a bed of the Moros y Cristianos rice.
- Garnish with additional chopped cilantro or sliced green onions.
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the rice is still undercooked after baking, add a little more chicken broth or water and return the skillet to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Moros y Cristianos is a traditional Cuban dish that combines rice and beans. The name translates to "Moors and Christians," which refers to the historical conflict between the Muslim Moors and the Christian Spaniards.
Flavor profiles:
- The pork chops are seasoned with a blend of spices that give them a smoky and slightly spicy flavor. The Moros y Cristianos rice is savory and slightly tangy from the diced tomatoes.
Serving suggestions:
- Serve with a cold beer or a glass of red wine for a delicious and satisfying meal.
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Region: Spanish