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Spanish Pork Chops and Rice

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“Another great recipe I found in The Best Simple Recipes. I have used rotel tomatoes for the regular canned tomatoes for more zing. Don't use long-grain rice or a ready rice here; only instant rice will cook properly and will be done at the same time that the chorizo is ready.”

Ingredients Nutrition


  1. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
  2. Add remaining oil to skillet and heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until slightly darkened in color, about 3 minutes.
  3. Stir in rice, water and any accumulated pork juices. Cover and cook over medium-low heat until liquid is absorbed, about 10 minutes. Off heat, stir in olives and toasted almonds. Season with salt and pepper. Serve chops with rice.

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