Creamy Pork Chops and Rice Dish Comfort Food
Indulge in the ultimate comfort food with this Creamy Pork Chops and Rice Dish, a hearty one-pan meal that combines tender bone-in pork chops, perfectly cooked long-grain white rice, and a rich, velvety sauce infused with garlic, onions, and thyme. The pork chops are seared to golden perfection before being nestled into a flavorful base of chicken broth and cream, creating layers of savory goodness in every bite. With simple pantry staples like paprika, dried thyme, and a touch of heavy cream, this dish strikes the perfect balance between creamy decadence and robust flavors. Ready in under an hour, it’s the ideal recipe for cozy nights or family dinners, garnished with a sprinkle of fresh parsley for a pop of color. Give your loved ones a taste of true home-cooked comfort with this easy, flavorful meal!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season both sides of the pork chops with 0.5 teaspoons of salt, 0.5 teaspoons of paprika, and 0.25 teaspoons of black pepper.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the pork chops in a single layer and sear for 3-4 minutes per side until golden brown. Remove the pork chops from the pan and set aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, stir in the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the onions and garlic. Stir and cook for 1 minute to eliminate the raw flour taste, creating a roux.
Slowly whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer.
Add the dried thyme, remaining salt, and remaining paprika to the pan. Stir to combine.
Stir in the uncooked rice. Return the seared pork chops to the pan, nestling them into the sauce and rice mixture.
Reduce the heat to low, cover the pan, and let the dish simmer gently for 25-30 minutes, or until the rice is cooked and tender. Stir occasionally to prevent sticking.
Once the rice is fully cooked, stir in the heavy cream to create a luscious, creamy sauce. Let the dish simmer, uncovered, for an additional 3-5 minutes to thicken slightly.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Garnish with fresh parsley, if desired, before serving warm.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
