Garlic Tomato Pork Chops with Rice

Preparation of the Pork Chops In a small bowl, mix the paprika, salt, black pepper, and minced garlic. Rub the spice mixture onto both sides of the pork chops. Set aside.

Cooking the Rice In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened. Add the rice and stir to coat with the oil. Add the water, bring to a boil, then reduce heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes.

Searing the Pork Chops In a large skillet, heat the olive oil over medium-high heat. Add the seasoned pork chops and cook for 4-5 minutes on each side until nicely browned and cooked through. Remove from the skillet and let rest for a few minutes.

Making the Tomato-Paprika Sauce In the same skillet, add the diced tomatoes, onion, and minced garlic. Sauté until the vegetables are softened. Stir in the paprika, salt, and black pepper. Add the chicken broth and simmer for a few minutes until the sauce thickens slightly.

Serving Serve the pork chops with the tomato-paprika sauce, alongside the fluffy rice. Garnish with fresh herbs or a sprinkle of paprika, if desired.