Pork Chops: With Cashew-Lime Rice

Let's Cook

1. Step 1.

   Season each pork chop with salt and pepper on both sides.

2. Step 2.

   Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Add the chops and brown well on one side only, about 5 minutes. Transfer the chops to a plate.

3. Step 3.

   Pour off all but 1 tablespoon of fat from the skillet. Add the chopped onion and jalapeño (if using) and cook over medium heat until soft and translucent, about 5 minutes. Stir in the garlic, tomato paste, oregano, and coriander; cook until aromatic, about 30 seconds. Add the rice and stir to coat. Season lightly with salt and pepper.

4. Step 4.

   Pour the chicken broth into the pan and stir to evenly distribute the rice. Bring to a simmer. Nestle the pork chops, brown side up, into the rice. Reduce the heat to low, cover, and gently simmer until the chops reach an internal temperature of 145°F and the flesh is firm when prodded, 6 to 8 minutes.

5. Step 5.

   Remove the chops from the skillet and transfer to a cutting board. Loosely tent with aluminum foil and let rest while the rice continues to cook.

6. Step 6.

   Stir the rice and continue to cook, covered, on low heat until the rice is tender and the liquid is absorbed, 10 to 12 minutes more.

7. Step 7.

   While the rice cooks, in a small bowl, whisk the remaining 2 tablespoons oil, half the cilantro, the honey, lime juice, and lime zest. Season to taste with salt and pepper.

8. Step 8.

   When the rice is cooked, remove the skillet from the heat and fold in the remaining cilantro, the green onions, and cashews. Divide the rice among four bowls. Slice the pork into strips and arrange on top of the rice. Drizzle with the vinaigrette and serve.