PORK CHOPS WITH CHILE RICE AND PEANUTS

Updated at: Thu, 17 Aug 2023 14:03:44 GMT

Step 1

Cut 2 slits, about 2 inches apart, through fat on edges of each chop.

Step 2

Pat chops dry with paper towels and season with salt and pepper.

Step 3

Heat 1 tablespoon oil in 12-inch skillet over medium- high heat until just smoking.

Step 4

Brown chops well on 1 side, about 5 minutes; transfer to plate.

Step 5

Pour off all but 1 tablespoon fat from skillet.

Step 6

Add onion and cook until softened, about 5 minutes.

Step 7

Stir in garlic, tomato paste, oregano, chile powder, coriander, and cayenne; cook until fragrant, about 30 seconds.

Step 8

Stir in rice to coat with spices, then stir in broth.

Step 9

Nestle chops, browned side up, into skillet, along with any accumulated juices.

Step 10

Bring to simmer, then reduce heat to medium-low, cover, and simmer gently until chops register 145 degrees, 6 to 8 minutes.

Step 11

Transfer chops to cutting board, tent loosely with aluminum foil, and let rest while finishing rice.

Step 12

Stir rice mixture to recombine, then cover and cook until liquid is absorbed and rice is tender, 10 to 15 minutes.

Step 13

Meanwhile, whisk remaining 2 tablespoons oil, 2 tablespoons cilantro, honey, lime zest and juice, and 18 teaspoon salt together in bowl.

Step 14

Off heat, gently fold peanuts and remaining 2 tablespoons cilantro into rice and season with salt and pepper to taste; transfer to platter.

Step 15

Slice chops into 12-inch-thick slices and arrange over rice on platter.

Step 16

Drizzle honey-lime vinaigrette over pork and serve.

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