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25 minutes
4 peopleAbout this dish
Pan-fried pork chops with rice and a jarred tomato and vegetable sauce, warmed and spooned over. Using ready-made sauce keeps the dish to 25 minutes, and the rice can cook in a rice cooker if you have one. Let the chops rest for a few minutes after searing so they stay juicy.
Ingredients
Preparation
Rinse the rice, then cook it in salted boiling water (or in a rice cooker, following its instructions) until tender.
Heat the olive oil in a pan over medium heat and cook the pork chops for 4 to 5 minutes per side until golden and cooked through. Season with salt and pepper, then set aside covered with foil.
Pour the jarred tomato and vegetable sauce into the same pan and warm it through for 4 to 5 minutes, stirring to pick up the pork juices.
Serve the pork chops over the rice, topped with the warm sauce.
Tips
For a fresher, tastier sauce, dice a small onion and a handful of bell pepper or zucchini and sauté them in the pan for a few minutes before adding the jarred sauce, then simmer everything together for 5 extra minutes.
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