Ingredients
6 pork chops
1 cup uncooked Riceland Extra Long Grain Rice
1 cup water
2 teaspoons salt
1-2 tablespoons avocado oil
1/2 cup chopped onion
1 can diced tomatoes
1/2 can whole kernel corn
1/4 teaspoons black pepper
Pork Chop Seasoning Blend
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
Preparation
1. Season the pork chops liberally with the seasoning blend, and set aside while you make the rice.
2. Heat a dutch oven to medium-high heat, add the avocado oil and saute the chopped onion until it begins to soften, about 5-7 minutes.
3. Add the uncooked rice and toast it for 1-2 minutes.
4. Add water, salt, diced tomatoes, corn, pepper and the remaining pork chop seasoning blend. Stir ingredients, and bring ingredients to a boil.
5. Cover with a lid, and turn the heat down to medium-low and simmer until the rice is tender, about 25-35 minutes.
6. While your rice cooks, prepare the air fryer by lining the both with aluminum foil for easy clean up.
7. Working in small batches, cook the pork chops in the air fryer at 400 degrees for 15 minutes, flipping the pork chop over halfway through the allotted cooking time.
8. Add the rice mixture to a serving dish, and top with the pork chops.
This recipe originally appeared in a 1970s cookbook, "Quick 'n' Easy Riceland Rice." Our team adapted this recipe for the air fryer, and added a new seasoning blend for the pork chops.