A flavorful and hearty dish featuring tender pork chops simmered in a spiced tomato sauce, served over fluffy rice.
Heat a large skillet over medium heat and lightly grease it.
Using a non-stick skillet can help reduce the need for excess oil.
Cook the pork chops in the skillet until browned on both sides, about 3-4 minutes per side. Remove and set aside.
Ensure the skillet is hot before adding the pork chops to achieve a good sear.
Add the onion, bell pepper, celery, and garlic to the skillet and sauté until tender, about 5 minutes.
Stir frequently to prevent the vegetables from sticking or burning.
Stir in the diced tomatoes and green chilies, bringing the mixture to a gentle boil.
Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for added flavor.
Reduce the heat to low and simmer uncovered for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Return the pork chops to the skillet, cover, and simmer until tender, about 20 minutes.
Check occasionally to ensure the sauce doesn't reduce too much; add a splash of water if needed.
Stir in the parsley and season with salt and pepper to taste.
Adding fresh herbs at the end preserves their vibrant flavor.
Serve the pork chops and sauce over the cooked rice.
Garnish with additional parsley for a fresh and appealing presentation.
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