"Happy" Pork Chops

  • 6 pork blade steaks (1/2- to 3/4-inch thick), seasoned with salt and pepper
  • 2 tablespoons corn or olive oil
  • 4 cloves garlic, minced
  • 1 small white onion, chopped
  • 2 cups uncooked rice
  • 4 plum tomatoes, chopped
  • 2 medium jalapeño chilies, minced (or to taste)
  • 1 cup beer or water*
  • 2 cups chicken broth or water
  • Fresh chopped cilantro

Cooking Directions

Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minute on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chilies, beer and broth or water. Bring to boil; cover. Reduce heat to medium-low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Serves 6.

*Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.

Serving Suggestions

A traditional Mexican recipe, with ingredients common in everyone's pantry. Serve with corn tortillas.

Nutrition Facts

Calories 590 calories
Protein 30 grams
Fat 24 grams
Sodium 570 milligrams
Cholesterol 94 milligrams
Saturated Fat 7 grams
Carbohydrates 59 grams
Fiber 1 gram
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