Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops with Pineapple-Cilantro Rice Be the first to rate & review! By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on September 12, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 45 mins Servings: 4 Bake browned pork chops in pineapple-cilantro rice with cabbage for a sensational one-skillet meal you'll want to add to your weeknight rotation. Ingredients 4 small center-cut bone-in pork chops, each about 1 inch thick (about 2 ¼ pounds total) Kosher salt (we use Diamond Crystal) 2 tablespoons vegetable oil 1 ½ cups chopped fresh pineapple (8 ounces) 1 tablespoon finely chopped fresh ginger 2 teaspoons sambal oelek, plus more for serving 1 cup basmati rice 1 ¾ cups low-sodium chicken broth 8 ounces Savoy cabbage, sliced into ½-inch strips (about 3 cups) ½ cup chopped fresh cilantro, plus more leaves for serving Directions Preheat oven to 350°F. Heat a large ovenproof skillet over medium-high. Season pork with salt. Swirl oil in skillet, add pork, and cook, flipping once, until golden brown, about 5 minutes total. Transfer to a plate. Add pineapple, ginger, and sambal oelek to skillet; cook, stirring, 20 seconds. Add rice, broth, and 3/4 teaspoon salt; bring to a boil. Stir in cabbage and cilantro. Cover and transfer to oven; bake 15 minutes. Remove and nestle in pork; drizzle with any accumulated juices. Cover, return to oven, and bake until a thermometer inserted in thickest parts of pork reads 138°, 5 to 6 minutes more. Remove from oven and let stand, covered, 5 minutes. Sprinkle with cilantro leaves and serve with more sambal oelek. Rate it Print