How to make
Season the pork chops with black pepper and a little cumin.
Heat 4 tbsp. of oil on high heat and seal the meat on all sides, until it aquires a golden color and place it into a plate.
In the same fat + 2 more spoons of oil, fry the chopped vegetables. I personally grind the onion with the tomato, celery, peppers and garlic. Grate the carrot and cut the parsnip into very small cubes. Other vegetables can be added to the pork with rice, such as peas.
It's time for the rice. First, wash it well, so that the starch falls from it and then add it to the prepared vegetables, so that it is also fried.
Transfer everything into a pan, season with salt, savory herb and pour warm water according to the proportion required by the rice you are using. Arrange the pork chops on top, by salting them lightly (they should be covered with liquid more than halfway).
Put the baking pan in a 430°F (220°C) oven and bake, until the rice absorbs the broth and the meat aquires an appetizing color.
Serve the rice with vegetables and pork chops with freshly chopped spring onions.
Enjoy your meal!
