Savory Pork Chops with Tomato Rice and Creamed Corn

This dish features juicy pork chops paired with a flavorful tomato rice and creamy corn, creating a comforting meal that balances traditional techniques with a touch of creativity. The tender pork is seared to perfection, while the rice absorbs the essence of tomatoes and chicken broth, making it a delightful combination of textures and flavors.

Ingredients:

• 4 bone-in pork chops
• 1 cup rice
• 1 cup diced tomatoes (canned or fresh)
• 2 cups chicken broth
• 2 medium potatoes, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 cup milk
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the pork chops with garlic powder, onion powder, salt, and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until browned and cooked through. Remove from skillet and keep warm.
3. In the same skillet, add the diced tomatoes and chicken broth. Bring to a simmer.
4. Stir in the rice, cover, and reduce heat to low. Cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
5. While the rice is cooking, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
6. In a separate saucepan, combine the corn and milk. Heat over medium, stirring occasionally, until warmed through. Season with salt and pepper to taste.
7. To serve, plate the pork chops alongside the tomato rice and a scoop of creamed corn. Garnish with fresh parsley.