WHY THIS RECIPE WORKS: Peanuts with chile and lime are a classic bar snack that can be found in a number of regions across Mexico. Inspired by these flavors, we set out to create a simple one-pan weeknight meal using pork
chops and rice as the backbone of the dish. To keep the pork chops flat during cooking, we cut small slits through the fat and silverskin. To ensure that the delicate chops didn’t overcook, we seared just one side to develop deep flavor
while keeping the cooking time to a minimum. We parcooked the rice in the microwave to ensure that the rice and pork were done cooking at the same time. After removing the chops from the pan, we sautéed an aromatic mixture of
onion, garlic, tomato paste, oregano, ancho chile powder, coriander, and cayenne pepper to develop a complex, flavorful base for the dish. Letting the pork and rice simmer in a covered skillet infused them both with flavor. A quick vinaigrette of cilantro, lime zest, lime juice, and honey brought bright, fresh flavor to the finished dish. While the pork was resting, we folded ⅓ cup of dry roasted peanuts into the rice; adding them at this late point preserved their crunch and gave the rice lots of peanut flavor.

Serves 4

INGREDIENTS

• 2½ cups chicken broth
• 1 cup long-grain white rice, rinsed
• 4 (6-to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
• Pork Chops with Chile-Peanut Rice
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 teaspoon ancho chile powder
• ¼ teaspoon ground coriander
• Pinch cayenne pepper
• ⅓ cup unsalted dry-roasted peanuts, chopped
• ¼ cup chopped fresh cilantro
• 1 tablespoon honey
• 2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes)

INSTRUCTIONS

1. Combine 1¼ cups broth and rice in bowl, cover, and microwave until liquid is absorbed, about 12 minutes. Fluff rice with fork.
2. Meanwhile, cut 2 slits, about 2 inches apart, through fat on edges of each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chops until well browned on 1 side, about 5 minutes; transfer to plate.
3. Pour off all but 1 tablespoon fat from skillet. Add onion and cook until softened, about 5 minutes. Stir in garlic, tomato paste, oregano, chile powder, coriander, and cayenne and cook until fragrant, about 30 seconds. Stir in
   remaining 1¼ cups broth and microwaved rice, scraping up any browned bits, and bring to simmer.
4. Nestle chops browned side up into rice along with any accumulated juices. Cover, reduce heat to medium-low, and simmer gently until pork registers 145 degrees, rice is tender, and liquid is absorbed, 6 to 8 minutes.
5. Transfer chops to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes. Gently fold peanuts and 2 tablespoons cilantro into rice and season with salt and pepper to taste; cover to keep warm.
6. Whisk honey, lime zest and juice, remaining 2 tablespoons oil, remaining 2 tablespoons cilantro, and ⅛ teaspoon salt together in bowl. Slice chops into ½- inch-thick slices. Transfer rice to platter, arrange pork over top, and spoon vinaigrette over pork. Serve.