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Pork Chops With Chile Rice And Peanuts

Pork Chops With Chile Rice And Peanuts

America's Test Kitchen: One-Pan Wonders, p.30
1 hour
Serves 4

Ingredients

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  • 4 (6-to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 1 teaspoon ancho chile powder
  • ¼ teaspoon ground coriander
  • Pinch cayenne pepper
  • 1½ cups long-grain white rice
  • 4 cups chicken broth
  • ¼ cup minced fresh cilantro
  • 1 tablespoon honey
  • 2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes)
  • ½ cup unsalted dry-roasted peanuts, chopped

Instructions

  1. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chops well on 1 side, about 5 minutes; transfer to plate.
  2. Pour off all but 1 tablespoon fat from skillet. Add onion and cook until softened, about 5 minutes. Stir in garlic, tomato paste, oregano, chile powder, coriander, and cayenne; cook until fragrant, about 30 seconds. Stir in rice to coat with spices, then stir in broth.
  3. Nestle chops, browned side up, into skillet, along with any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chops register 145 degrees, 6 to 8 minutes.
  4. Transfer chops to cutting board, tent loosely with aluminum foil, and let rest while finishing rice. Stir rice mixture to recombine, then cover and cook until liquid is absorbed and rice is tender, 10 to 15 minutes. Meanwhile, whisk remaining 2 table- spoons oil, 2 tablespoons cilantro, honey, lime zest and juice, and ½ teaspoon salt together in bowl.
  5. Off heat, gently fold peanuts and remaining 2 table- spoons cilantro into rice and season with salt and pepper to taste; transfer to platter. Slice chops into ½-inch-thick slices and arrange over rice on platter. Drizzle honey-lime vinaigrette over pork and serve.