Growing up pork chops and rice was my all-time favorite meal. So much so that for my birthday this is what I would ask my mom to cook for me. Something about the combination of the salty, crispy pork chop and fragrant, rich coconut rice is just absolutely perfect. It wasn’t until I began writing this recipe that I realized I also had coconut rice at my wedding. Coincidence? I think not.
This recipe is more like three recipes because there are three dishes; the pork chops, the rice, and the red beans. Like coconut, I also love red beans, specifically dark red kidney beans. I eat them with rice, macaroni, salads, sautéed veggies and sometimes on their own. When I need to meal prep quickly and cheaply I’ll make salads with red beans (drained of course) as my source of protein. Healthy, cheap, low fat and vegetarian/vegan. How would you beat that?
I’m going to keep things truly classic as I feel this meal needs no improvement whatsoever. I hope you enjoy!
2 cups of long-grain white rice
1 - 13.5oz can or 2 cups of coconut milk
1 cup of water
½ tsp of salt
1 - 8oz can of dark red kidney beans
2 tbsp tomato sauce
½ cup of water
1 tsp of Goya Seasoning Salt
½ tsp ground black pepper
2 tbsp fresh chopped cilantro
2 bone-in center-cut pork chops
2 tsp Goya Seasoning Salt
1 tsp ground black pepper
½ cup of vegetable oil
4 smashed peeled cloves of garlic
BEFORE YOU BEGIN:
I highly recommend reading through all of the steps for the recipe before you begin cooking.
Season your pork chops with the Goya seasoning salt and black pepper and set aside.
Place a frying pan large enough to fit both pork chops over medium heat and add the vegetable oil. Peel each clove of garlic and smash so that they are still held together in large pieces. Do not smash into small pieces! Add the smashed garlic cloves to the oil. This will give the oil and pork chops a mild garlic flavor.
The goal is to have the garlic slowly infuse its flavor with the oil while you prepare the other items so it is important not to let the garlic burn. Once the garlic turns a golden brown color you can remove it from the oil and set aside. If the garlic is cooking too quickly lower your heat. We will add the pork chops in a later step. While the oil heats up move onto the rice and beans.
Combine rice, coconut milk (be sure to shake the can well before opening), water and salt into a pan over medium heat. Cover and allow to come to a boil. Slightly lower temperature below boiling and let cook for a total time of 20 minutes or until liquid is evaporated. Once the rice is cooked remove from heat and set aside covered for 10 minutes. After 10 minutes fluff the rice.
While the rice cooks begin working on the beans. Combine the dark red kidney beans (do not drain), tomato sauce, water, seasoning salt, and black pepper. Stir and also allow to come to a boil. Once this comes to a boil turn off the heat and add freshly chopped cilantro. Stir to combine.
While the rice and beans cook and once your oil has come to temperature (you should be able to tell by the sizzling of the garlic) you can add your pork chops. Be sure to remove and set aside garlic before adding your pork chops. Add each pork chop and fry on both sides for a minimum of 4 minutes per side. The exact this will vary based on how thick your pork chops are.
Fry until crispy and allow to drain/cool on a cooling rack or some paper towels. While cooling rub the garlic cloves over the pork chop to infuse more garlic flavor. Discard garlic.
Now you can plate your dish and enjoy! Remember to fluff the rice before serving.