Dinner Recipes
One-Pan Pork Chop Paella
Paella is such a social dish — it’s cooked and served all in one pot, so you can put it out on the table and everyone can just dig in. Here, we’re giving it a hearty twist by subbing out the seafood for tender bone-in pork chops. The rice is savory, warming, and peppery, with delicious crispy bits from the bottom of the pan. Smashed Castelvetrano olives punctuate the dish with bursts of salty tang, and a squeeze of lemon juice brightens everything up. Serve it for Friday night with the neighbors, or make it for your next football party — it makes a great halftime meal.
Servings: 8-10
Share:
One-Pan Pork Chop Paella
Ingredients
Directions
Season the pork chops on both sides with salt and black pepper.
Heat a 10” paella pan over medium heat. Add the olive oil to the pan, swirl to coat, and sear the pork chops on both sides until golden brown, 3 to 4 minutes per side. Remove from the pan and set aside.
Add the green onion whites, red bell peppers, jalapeños, and garlic, and cook until beginning to brown, stirring often, 5 to 7 minutes.
Add the olives, rice, tomato paste, and saffron and stir until evenly incorporated and the rice is coated in the tomato paste.
Pour in the beer and continue to cook until the beer has almost completely evaporated, 2 to 3 minutes. Pour in the chicken stock and bring to a simmer.
Cook for 10 minutes, adjusting the heat as needed to maintain a low simmer.Taste the rice and season with salt and black pepper. Return the pork chops to the pan, nestling them into the rice.
Cook for 15 minutes or until the stock is completely absorbed and the rice is cooked through. Do not stir at all during this step.
Turn the heat to high and cook until the rice is crispy on the bottom, 2 to 3 minutes. Remove the pan from the heat and transfer the pork chops to a cutting board. Allow to rest for 5 minutes. Slice the pork chops and return them to the center of the pan.
Garnish the paella with the oregano and green onions and serve with the lemon wedges. Enjoy!