Juicy, golden seared chops coated in smoky seasoning meet a fragrant rice infused with rich tomatoes and fresh rosemary. It’s the kind of dish that fills the kitchen with irresistable aroma long before it hits the table. Whether your cooking for the family or treating yourself to something special, this recipe delivers big flavours with minimal fuss.
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Ingredients for pork chops
- Pork loin chops x 4 500g
- Olive oil x 20mls
- Mild or hot chili powder x 1 tsp
- Smoked paprika x 1 tsp
- Cayenne pepper x 1/4 tsp
- Garlic powder x 1 tsp
- Onion powder x 1 tsp
- Salt and pepper to taste
Method
- Pour the oil into small bowl.
- Add in the mild or hot chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder and salt and pepper to taste.
- Place the pork chops into the large mixing bowl and pour over the oil mixture.
- Rub the mixture into the pork chops.
- Place the bowl into the fridge for a couple of hours or overnight if you prefer.
- Preheat the oven to 200°C or gas mark 6.
- Once the oven has preheated place the pork chops into a baking tray.
- Place the tray into the oven and bake for 25 – 30 minutes or until the fat is golden and crispy.
- Remove and leave to rest for 5 minutes.
Ingredients for the Rosemary and Garlic Rice
- Brown rice x 300g
- Onions x 1
- Garlic x 4 – 8 cloves
- Courgette x 1
- Tomato x 1 400g tin
- Stock x 300mls
- Tamari x 2 tbsp
- Rosemary x 2 – 4 sprigs
- Salt and pepper to taste.
Method for the Tomato and Rosemary Rice
- Slice and dice the onion.
- Peel and grate the courgette.
- Next peel the garlic and slice the cloves.
- Remove the leaves from the rosemary by pulling from the top downwards.
- Set these ingredients to one side.
- Put the large saucepan onto a high heat on the hob.
- Add oil to the base and leave to heat up.
- Once the pan is hot add in the onions and fry until they start to soften.
- Now add in the garlic and fry until it starts to turn golden brown around the edges.
- It should only take 30 seconds to a minute or so for this to happen.
- Add in the courgette and fry for a further few minutes to heat the courgette through.
- Measure your rice and pour it into the sieve.
- Wash the rice through twice under a tap.
- Put the washed rice into the saucepan.
- Fry until it starts to turn see through.
- Again it should only take 30 seconds to a minute or so for this to happen.
- Start by measuring two centimetres on a wooden spoon.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Pour in the tomatoes and flatten the rice again.
- Now carefully pour over the stock until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the rice.
- Once it is 2 centimetres above the top of the rice put the lid and bring it to the boil.
- When it starts to boil turn the saucepan down and leave to simmer.
- Let it simmer until all the liquid has disappeared.
- Chop the rosemary and add to the rice.
- Remove from the heat and put the lid back on to keep warm.
- Slice the pork chops and serve with the rice.
- Then enjoy.
Southern Spice Pork Chop with Tomato and Rosemary Rice was a hearty meal that was packed with southern soul and herby freshness. It was easy to prepare and cook. Plus it made delicious leftover the next day too. A great weekend or mid week meal. However you decide to eat this dinner, as always, please enjoy. Thank you xxx
Googies Kitchen Life 