Spanish Pork Chops and Rice

• 4 bone-in ribs (8-10 ounces each) or 4 center-cut pork chops, 3/4 to 1 inch thick sides slit (8-10 ounces each)
• salt, and pepepr
• 2 tablespoons olive oil
• 8 ounces chorizo sausage, cut into 1/4 inch pieces
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 12 cups instant rice
• 1 12 cups water (or broth)
• 34 cup pimiento-stuffed green olives, halved
• 12 cup slivered almonds, toasted

1. Pat chops dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking.
3. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
4. Transfer to platter and tent with foil.
5. Add remaining oil to skillet and heat until just smoking.
6. Add chorizo and cook until lightly browned, about 2 minutes.
7. Add onion and cook until softened, about 3 minutes.
8. Add garlic and cook until fragrant, about 30 seconds.
9. Stir in tomatoes and cook until slightly darkened in color, about 3 minutes.
10. Stir in rice, water and any accumulated pork juices.
11. Cover and cook over medium-low heat until liquid is absorbed, about 10 minutes.
12. Off heat, stir in olives and toasted almonds.
13. Season with salt and pepper.
14. Serve chops with rice.

center, salt, olive oil, chorizo sausage, onion, garlic, tomatoes, instant rice, water, pimiento, slivered almonds

Taken from www.food.com/recipe/spanish-pork-chops-and-rice-456377 (may not work)