2 tbls. vegetable oil OR olive oil
6 center-cut pork loin chops, 1/2- to 3/4-inch thick, seasoned with salt and pepper (I substituted a zestier chipotle spice rub for the salt and pepper)
4 cloves garlic, minced
1 small white onion, chopped
2 cups rice, uncooked
4 plum tomatoes, chopped
2 medium jalapeño chilies, minced (or to taste)
1 cup beer OR water
2 cups chicken broth, OR water
Fresh chopped cilantro
1. Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
2. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes.
3. Add tomatoes, jalapeño chilies, beer and broth or water. Bring to boil and cover. Reduce heat to medium-low and simmer 10 minutes.
4. Place pork on top of rice; cover. Simmer 8 or 9 minutes, until internal temperature on a thermometer reads 160 degrees.
5. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.
Note: Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.