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Photo of Smothered pork chops by WW

Smothered pork chops

8
Points®
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
4
Difficulty
Moderate
If you love cooking and just need some inspiration, this is your dish! This fantastic one-pot meal can be made ahead of time and then warmed up just before serving, making it a great option for weekend cooking in preparation for a busy week. These bonesless pork chops get a tasty coating of garlic, salt and pepper before a good sear, which allows them to reserve their juiciness during the cooking process. Smothered in flavorful peppers and onions with rice, you will not need another element to complete this meal. Play with the flavors of the dish by choosing canned tomatoes with added ingredients such as jalapenos or herbs. If you want to elevate this dish for a special occasion, try using San Marzano tomatoes, reported to be the best canned tomatoes you can buy. Stir in some spinach to wilt if you are looking for a more robust vegetable profile. Dinnertime is sure to be lively when you serve this wonderful recipe.

Ingredients

Garlic

2 clove(s), large, smashed

Uncooked lean boneless pork chop

1 pound(s), four 4 oz chops, washed, patted dry

Table salt

1 tsp, divided

Black pepper

1 tsp, freshly ground, divided

Cooking spray

4 spray(s), divided

Olive oil

1 Tbsp, divided

Onion

1 large, Spanish-variety, cut in half and thinly sliced

Red bell pepper

3 medium, or a variety of bell peppers, thinly sliced

Uncooked white rice

½ cup(s), long-grain, rinsed and drained

Canned crushed tomatoes

28 oz

Instructions

  1. Rub garlic all over pork; reserve garlic. Next, rub 1/2 teaspoon salt and pepper all over pork.
  2. Coat a large heavy pan with cooking spray; set over medium-high heat. When pan is hot, sear pork chops until nicely browned, about 2 minutes per side; remove pork and set aside.
  3. Off heat, coat pan again with cooking spray; add 1/2 tablespoon oil. Reduce heat to medium; add garlic and cook until garlic starts to turn golden and caramelize, about 1 to 2 minutes (do not allow garlic to burn). Add onions and sauté until onions turn translucent and become golden, scraping bottom of pan occasionally to incorporate drippings, about 10 minutes; remove onions and set aside.
  4. Off heat, coat pan again with cooking spray; add remaining 1/2 tablespoon oil and set over medium heat. When hot, add peppers and sauté until tender, about 10 minutes; remove and set aside.
  5. Add pork back to pan; top each pork chop with 2 tablespoons uncooked rice. Spoon tomatoes over pork; season with remaining 1/2 teaspoon each salt and pepper. Tightly cover pan, reduce heat to medium-low and cook for 20 minutes. Spoon peppers and onions over top and cover again; cook until rice is tender, about 10 to 15 minutes.
  6. Serving size: 1 pork chop and about 1 cup rice with vegetables

Notes

Change the flavor profile of this recipe by adding sliced olives during the last 5 minutes of cooking.

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