Tomato Braised Pork Chops and Spicy Rice:

2 Pork Chops (about 1lb each)

2 Tbsp. extra virgin olive oil

1 onion, diced

2 stalks celery, diced

2 cloves garlic, minced

1 Tbsp. crushed chili flakes

2 Tbsp. dried oregano

2 Hungarian hot peppers, diced or any medium hot pepper of your choice (optional)

1 Fresno Chili (optional)

Large pinch of salt

2 cans (14.5 oz each) of Contadina Tomato Sauce

1 tsp. honey

1 ½ cups chicken stock

½ cup long-grain rice

Tomato Chutney:

2 cans (14.5 oz each) Contadina Fire Roasted Diced Tomatoes

1 onion, chopped

3 cloves garlic chopped

1 tsp. toasted cumin seeds

1 tsp. toasted coriander seeds

2 Tbsp. chopped fresh ginger

¼ cup sherry vinegar

¼ cup honey

1 tsp. chili flakes

Juice of 1 lemon

Olive oil

Kosher salt and freshly ground black pepper

1. For the Pork Chops and Rice:

   1.Season pork with salt, pepper, and dried oregano. Heat the olive oil in an enameled Dutch oven.

   2.Brown the seasoned pork chops in the oil.  Add the onion, celery, garlic, chili flakes, hot peppers and rice. Sauté for a 2 minutes.

   3.Add the Contadina Tomato Sauce and chicken stock to the pot; bring all to a simmer. Maintain a low simmer for 20-25 minutes until the rice is tender. It should be slightly soupy – if it’s a little dry add additional stock or even more Contadina Tomato Sauce.

2. For the Tomato Chutney:

   1.Sauté cumin and coriander, garlic, and onions in pan with 2 Tbsp olive oil.

   2.Add ginger, chili flakes, Contadina Fire Roasted Tomatoes, and sherry vinegar.

   3.Cook for 30 minutes until reduced by 1/3

   4.Add honey or sugar and lemon juice. Season to taste. 

    

3. Garnish the finished Pork Chops dish with Tomato Chutney. 

   Note: Chutney can be stored in the refrigerator for up to 2 weeks.