The mix of paprika, cumin and cinnamon is SO good on these tropical chops. There’s a smoky yet sweet flavor, which I think would taste great with chicken or even fish too (which I’m going to try on the grill when it warms up.) This meal cooks in less than 30 minutes, cost $8.52 for a family of four (the price includes a side of steamed carrots), and is super easy to make. Perfect for a hectic weeknight.
I found this recipe in the April 2013 issue of Woman’s Day magazine. They were able to get this recipe in at $1.74 per person while my pricing came in at $1.94 (without the carrots). But even if you pay more and it costs $2.00 per person, it’s a great price and it is delicious! The pineapple-cilantro rice is absolutely perfect as a side.
SPICED PORK CHOPS WITH PINEAPPLE-CILANTRO RICE
Active: 25 minutes
Total: 25 minutes
Serves: 4 for approx. $8.52
Ingredients:
- 1 cup long-grain white rice
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt and pepper
- 1 tablespoon olive oil
- 4 bone-in pork chops (each about 1 inch thick)
- 1 medium red onion, sliced
- 1 8-oz can crushed pineapple, drained
- 1/2 cup fresh cilantro, roughly chopped
Directions:
Heat oven to 425 degrees. Cook the rice according to package directions. Steam carrots if serving as a side.
Meanwhile, in a small bowl, combine the paprika, cumin, cinnamon, 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork with the spice mixture and cook until golden brown, 2 minutes per side. Scatter the onions around the pork and roast just until the pork is cooked through, about 4 to 5 minutes.
Fluff the rice with a fork and toss with the pineapple and roasted onions. Fold in the cilantro and serve with the pork chops and steamed carrots.
Leftovers?
Make pork fried rice with any leftovers you have. Simply thinly slice any leftover pork and stir-fry until heated through. Add the rice mixture and cook, tossing occasionally, until the edges begin to crisp. Toss with 1 tablespoon each soy sauce and rice vinegar, transfer to plates and serve topped with a sunny-side-up egg.