SPANISH PORK CHOPS AND RICE
Note: To keep the chop from curling while cooking, make two cuts across the narrow edge, one about 2 inches apart from the other. Don't substitute long-grain rice or precooked rice here; only instant rice will cook properly and be done at the same time the chorizo is ready. To toast the almonds, put them in a dry skillet over medium heat until lightly browned and fragrant, shaking occasionally to prevent burning. From "The Best Simple Recipes," by the editors of America's Test Kitchen.
• 4 bone-in rib or center-cut pork chops (8 to 10 oz. each), 3/4 to 1 in. thick, sides slit (see Note)
• Salt and pepper
• 2 tbsp. olive oil, divided
• 8 oz. chorizo sausage, cut into 1/4-in. pieces
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 (14.5-oz.) can diced tomatoes, drained
• 11/2 c. instant white rice (see Note)
• 11/2 c. water
• 3/4 c. pimento-stuffed green olives, halved
• 1/2 c. slivered almonds, toasted (see Note)
Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
Add remaining oil to skillet and heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until slightly darkened in color, about 3 minutes.
Stir in rice, water and any accumulated pork juices. Cover and cook over medium-low heat until liquid is absorbed, about 10 minutes. Off heat, stir in olives and toasted almonds. Season with salt and pepper.