If you’re looking for a quick, flavour‑packed weeknight dinner that cooks in just one pan, these Skillet Chops & Rice are a delicious choice. Tender boneless pork loin chops are browned to a golden finish before simmering gently on a bed of aromatic rice seasoned with onion, garlic, oregano, coriander, chili powder, and a touch of cayenne for gentle heat . Everything cooks together for a no‑fuss, no‑muss meal that’s hearty, satisfying, and full of layered flavour.

Finished with chopped dry‑roasted peanuts and a bright, herb‑flecked lime and honey vinaigrette — the star that lifts the whole dish — this recipe delivers a perfect balance of savoury, spicy, sweet, and tangy in every bite . Serve with a simple tossed salad and crusty bread for a complete, comforting supper that’s sure to become a favourite.

• Try to use thickish boneless chops. If they are too thin they will dry out.
• My onion was about the size of a small orange.
• I used Bens Converted long grain rice.
• I used reconstituted Better than Bullion Chicken concentrate to make up the stock.
• You can leave the peanuts out if you have issues with peanuts.  Coarsely chopped roasted  almonds would also work well.
• The fresh herbs make for the best dressing. Much better than dried. 

1. Trim your chops and slash the fat along the edge at 1 inch intervals. Pat dry and season all over with salt and black pepper. (Slashing the fat helps to prevent them from curling up in the skillet as they cook.)
2. Heat the oil in a 12 inch skillet which has a tight fitting lid. Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side. Remove to a plate. (They don't need to be cooked through as they will be cooking further with the rice.)
3. Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute. (Don't brown the garlic.)
4. Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture. (Give it a good old stir so that everything is coated evenly.)
5. Add the chicken stock and bring to the boil. Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes on medium low heat. (Just tuck the chops in as best as possible. They shouldn't be covered. This will ensure the chops are cooked through, but not dry.)
6. Transfer the chops to a cutting board, tend with foil and keep warm.
7. Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed. Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required. (You may not need more seasoning. I didn't.)
8. To make the dressing, whisk together all of the ingredients until well combined. (I use a wire whisk to do this.)
9. Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way. (This is for serving.)
10. Whisk the dressing again and spoon half of the dressing over the chops. Sprinkle with the remaining peanuts. Serve immediately. Serve any remaining dressing at the table. (You may want to double the dressing. Yes, it is THAT good!)

If you love the warm, cozy flavors of gingerbread, you’re going to adore this homemade Gingerbread Almond Butter. It’s everything we crave at any time of the year — toasty almonds blended until silky smooth, lightly sweetened with molasses and maple, and spiced with all those comforting gingerbread notes that make the whole kitchen smell like a hug. This is one of those simple little recipes that feels wonderfully special, whether you’re spreading it on toast, spooning it over porridge, or dipping crisp apple slices into it.

What I love most is how easy it is to make. A handful of pantry ingredients and a few minutes in the food processor are all it takes to create a jar of creamy, delicious almond butter that tastes like your favorite gingerbread treats. If you’ve never made nut butter at home before, this is the perfect place to start — and once you taste it, you may never go back to store‑bought again.

1. Place the almonds in the bowl of a heavy duty food processor. (This is the one I have.)
2. Process on medium speed for about 15 minutes (stopping frequently to scrape down sides) until you have a smooth mixture. (Scraping down the sides helps the mixture to process smoothly and helps to incorporate everything. It also helps your processor to cool down a bit in between processing.)
3. Once the mixture is smooth, add the molasses, maple syrup, coconut oil, vanilla paste, spices and the salt.
4. Continue to process for a further 10 minutes until you have a smooth, creamy mixture. (There will still be small brown flecks in it. This is the skin of the almonds)
5. Store in an airtight container or glass jar at room temperature. (You can refrigerate it, but you will need to bring it to room temperature before spreading or eating as it will be too hard.)

Raw Almonds

These are almonds exactly as they come from the shell, with their thin, brown, papery skins still on.

Characteristics:

• Skin intact

• Slightly more robust, earthy flavour

• More fibre and antioxidants

• Speckled appearance when chopped or ground

• Slightly firmer texture

Best for:

• Snacking

• Rustic almond butter

• Granola, trail mix, and baking where flecks don’t matter

• Recipes where you want a deeper, nuttier flavour

Blanched Almonds

These are raw almonds that have been briefly boiled so the skins slip off, leaving a smooth, ivory-coloured nut.

Characteristics:

• No skin

• Mild, sweeter flavour

• Smooth, pale appearance

• Softer texture when ground

• No brown flecks in the finished recipe

Best for:

• Almond butter when you want it pale and silky

• Almond flour

• Frangipane, marzipan, and pastries

• Cakes and cookies where you want a refined look

🌰 Hints & Tips for Making Perfect Homemade Nut Butters

1. Break into crumbs

2. Turn into a thick paste

3. Suddenly loosen into a smooth, glossy butter
   This can take 5–12 minutes, depending on the nut and the machine.

• Blend in shorter bursts

• Scrape down the sides often

• Give the motor a rest if it gets warm