Easy Pork Chops with Yellow Jasmine Rice

In large bowl, stir together wine, 2 tbsp oil, adobo seasoning, garlic and oregano. Toss with pork chops and let marinate for 5 to 10 minutes.

Into medium saucepan set over medium heat, add remaining oil. Add sofrito and cook, stirring occasionally, for 2 minutes. Stir in rice, Sazón and cumin. Cook, stirring occasionally, for 2 to 3 minutes or until rice is well coated.

Stir in 2 cups water, bouillon and bay leaf; bring to a boil. Stir in corn and peas. Reduce heat to low. Cover and cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and has absorbed most of the liquid.

Meanwhile, preheat grill to medium-high heat, grease grates well. Grill pork chops (discard marinade), turning once, for 10 to 12 minutes or until well-marked and instant-read thermometer registers at least 160°F, with just a blush of pink in center. Let rest for 5 minutes before serving.

Remove rice mixture from heat. Let stand, covered, for 5 minutes. Discard bay leaf. Fluff with fork to serve, and garnish with parsley.

Serve rice topped with pork chops.

Note:

Alternatively, cook pork chops in hot large cast-iron skillet or griddle. Preheat skillet to medium-high heat. Shake excess marinade from pork chops (discard marinade). Pan-sear pork chops, turning once, for 8 to 10 minutes or until well-marked and instant-read thermometer registers at least 160°F, with just a blush of pink in center. Let rest for 5 minutes before serving.