New Orleans Skillet Pork Chops and Rice
Savor the bold, comforting flavors of the South with New Orleans Skillet Pork Chops and Rice—a one-pan wonder perfect for busy weeknights or relaxed Sunday dinners. This recipe combines juicy, golden-seared bone-in pork chops with a vibrant medley of Creole-inspired ingredients, including tender rice, diced tomatoes, and a flavor-packed trinity of onion, bell pepper, and celery. Infused with aromatic spices like paprika, thyme, and Creole seasoning, every bite delivers a soulful taste of Louisiana. Simmered to perfection in a single skillet, this dish offers a hearty, satisfying meal with easy cleanup. Garnish with fresh scallions and parsley for a burst of color and freshness, and enjoy a true Southern classic that will wow your table.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (green or red)
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 14.5 ounces diced tomatoes (canned, with juice)
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons black pepper
- 2 pieces scallions (green onions), sliced
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides with 1 teaspoon of Creole seasoning and a sprinkle of black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes per side until they are golden brown. Remove the pork chops from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the diced onion, bell pepper, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the rice and let it toast for 1-2 minutes, coating it in the vegetable mixture.
Pour in the chicken broth and diced tomatoes (with their juice). Add the remaining Creole seasoning, paprika, dried thyme, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then return the pork chops to the skillet. Nestle them into the rice mixture, ensuring they are partially submerged.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Let it cook for 25-30 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature should reach 145°F/63°C).
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes.
Garnish the dish with sliced scallions and chopped parsley (if using) before serving.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.1 g | ||
| Protein | 213.0 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4641 mg | 99% | |
*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.
