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" Sarah McColl at Pink of Perfection shares an easy version of a family favorite, using convenience foods to make it a perfect weeknight meal. Her story and recipe are below. \u2014 Kim Walker  Growing up, pork chops with Spanish rice was in the weekly meal rotation. Turns out my mom, just like her mom, made it without tins and boxes and actually cut up vegetables and measured spices from her cabinet. My version is a thoroughly modern, convenience food adaptation based on my typical weeknight time constraints. And you know what? It&amp;#039;s delicious. I make no apologies. The short list of ingredients here makes this recipe feel even faster than it is, since 20-25 minutes isn&amp;#039;t exactly lightening speed. But it&amp;#039;s the ease of what&amp;#039;s involved I find deeply reassuring: if you keep a can of spicy diced tomatoes and a box of Spanish rice in the cabinet, all you need are pork chops for a perfectly square meal. Toss a salad while everything&amp;#039;s cooking, and you&amp;#039;re done.  Pork Chops with Spanish Rice  Serves 2 This makes quite a spicy one-dish dinner, so you might consider adding additional plain white rice and additional water to turn down the heat. In a large skillet, brown 2 1-inch-thick bone-in rib chops over medium-high, about 2-3 minutes per side. Remove from pan. Add Spanish rice and seasoning packet from box, a 14.5-ounce can of diced tomatoes with chilies, and 1/4 cup of water (to equal the amount of liquid called for on rice box). Bring to a boil, cover, and cook according to package instructions. In the final 5 minutes or so of cooking, nestle pork chops back into the pan; cover and finish cooking. Sprinkle with cilantro (or not!). "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a46543/desperation-dinners-pork-chops/>