- 6 porterhouse (bone-in loin) pork chops ((1/2- 3/4-inch thick), seasoned with salt and pepper)
- 2 tablespoons corn oil (OR olive oil)
- 4 cloves garlic (minced)
- 1 white onion (small, chopped)
- 2 cups rice (uncooked)
- 4 plum tomatoes (chopped)
- 2 jalapeno chilies (medium, minced, or to taste)
- 1 cup beer (OR water)
- 2 cups chicken broth (OR water)
- fresh cilantro (chopped)
- 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.
- 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. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
- Place pork on top of rice; cover. Simmer 6-8 minutes, until internal temperature on a thermometer reads 145 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.