Thursday, March 14, 2013

Spiced Pork Chops with Cilantro-Pineapple Rice

4 bone-in pork chops
1 TBSP paprika
2 tsp cumin
1/4 tsp cinnamon
salt and pepper
2 TBSP olive oil
1 cup rice of choice
1 medium red or yellow onion - sliced
1-8oz can crushed pineapple - drained
1/2 cup fresh chopped cilantro

Preheat oven to 425. Cook rice according to package directions.

In a small bowl, combine the paprika, cumin, cinnamon 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a large oven safe pan (I used cast iron) over medium-high heat. Season both sides of pork chops with dry rub and cook until golden brown - about 2 minutes on each side. Scatter onions in the pan around the chops and place pan in oven. Roast just until pork is cooked through - about 4 to 5 minutes.

Fluff rice and toss with pineapple, cilantro and a little salt and pepper. Serve under chops.

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