Natural Spanish pork cutlets with rice

Ingredients:

• 2 cups frozen cooked white rice
• 4 natural pork chops on the bone (1 cm thick; approximately 600 g)
• 1.5 tsp. sazon seasonings
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp tomato paste
• 0.5 tsp ground turmeric
• 1 can (425 g) canned pigeon peas, rinsed
• 1/4 cup halved green olives with pimento pepper
• Chopped fresh cilantro, for serving

Preparation:

1. Preheat oven to 120°C (250°F). Heat rice according to package directions. Sprinkle pork with sazón seasoning and season with salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons of olive oil. Add pork and cook until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 minute more. Transfer to a baking sheet and place in a warm oven.
2. Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste, and turmeric. Cook, stirring, until the onion is coated with the paste, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a boil and simmer until the liquid thickens slightly, about 4 minutes. Add the rice and olives and warm through for about 1 minute. Season with salt and pepper to taste.
3. Serve the pork cutlets over rice, drizzled with the pan juices. Garnish with cilantro.