Pork chop and savoury rice

Pork chop and savoury rice: Dinner full of health and flavour. Photo by Carla Zinkfontein

Pork chop and savoury rice: Dinner full of health and flavour

When you want something tasty for lunch or dinner, it should be as simple as meat and rice. Try our spicy pork chop and savoury rice recipe.

Pork chop and savoury rice

Pork chop and savoury rice: Dinner full of health and flavour. Photo by Carla Zinkfontein

Healthy lunch or dinner cooking shouldn’t be tough or take long, so a fully-loaded rice meal is often the answer. Not only are these meals easy to cook, but they are often healthy and fit into your daily calorie intake, especially if you follow a healthy diet. Our pork chop and savoury rice is when a fried rice and risotto come together to create something great. The rice is full of umami flavour and a bit of pork goodness with every bite.

Pork chop and savoury rice tips

There’s nothing like a butter-based pork chop and the savoury rice alongside it adds some spice and flavour. Before frying the pork chops, cut one or two slits into the chop fat so that it doesn’t curl up. The rice is packed with vegetables and flavoour, and you can add more of the veggies in the recipe and add your own, like mushrooms. Let the pork rest a bit before serving. Serve them together and enjoy every bite.

ALSO READ: Traditional African jollof rice recipe

When you want something tasty for lunch or dinner, it should be as simple as meat and rice. Try our spicy pork chop and savoury rice recipe.

Pork chop and savoury rice recipe

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Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • olive or vegetable oil

  • 2-4 2-4 seasoned pork chops

  • 1 large 1 onion, diced

  • 4 cloves 4 garlic, chopped finely

  • 1 small 1 fresh chili, or dried, (optional)

  • 2 medium 2 carrots, diced

  • 1 large 1 bell pepper, diced

  • cups uncooked white rice, regular long-grain white rice, basmati or jasmine

  • 720 ml 720 vegetable stock , gluten-free if necessary

  • 30 30 cherry or grape tomatoes

  • cups frozen peas

  • tsp fine salt, plus more to taste

  • ½ tsp ½ black pepper

Method

  • For the pork chops
  • Heat a heavy pan until smoking.
  • Season the pork chops with salt and pepper. Cover with a bit of oil.
  • Seer the pork chops on each side until brown. Add some garlic and butter into the pan with a sprig of rosemary and baste the pork after the first flip. Cook until your preferred doneness has been reached.
  • For the rice
  • Put a large pan over medium heat and add the oil.
  • Once hot, add the onion and sauté until softened and just starting to colour. Add the garlic and chili and sauté for 1 minute more.
  • Add the carrot, bell pepper and raw rice and stir for a couple of minutes until the rice starts to make slight popping sounds.
  • Add the stock, tomatoes, peas, salt and pepper. Stir well, and as soon as the liquid on the entire surface is bubbling, give it a good stir, put on the lid and turn the heat to low.
  • Cook for 20 minutes with no peeking, then lift the lid and pull some rice aside with a spoon or tilt the pan to ensure most of the liquid has been absorbed.
  • If when you check it there is still liquid present keep it on the heat with lid on for another 5 to 10 minutes before proceeding with the next step.
  • Once the liquid has mostly gone, turn the heat off, and leave the pan with the lid on undisturbed for 5 to 10 minutes before serving.
  • Add the pork and serve with your savoury rice.

Notes

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