One Pot Rice and Pork Chops
Simplify dinnertime with this hearty and flavorful One Pot Rice and Pork Chops recipe, a comforting meal that’s as easy to prepare as it is delicious. Featuring tender, golden-seared pork chops nestled atop perfectly seasoned rice infused with garlic, onion, and thyme, this one-pot wonder is cooked to perfection in a single skillet. The combination of chicken broth and toasted long-grain rice ensures fluffy, aromatic results with every bite, while a sprinkling of fresh parsley adds a burst of color and freshness. Ready in just under an hour, with minimal cleanup required, this dish is perfect for busy weeknights or cozy family meals. Serve it piping hot straight from the skillet and watch it disappear—it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Season the pork chops on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika.
Heat 2 tablespoons of olive oil over medium-high heat in a large, deep skillet or Dutch oven. Once the oil is hot, sear the pork chops for 3-4 minutes per side until golden brown. Remove the pork chops from the pan and set them aside.
Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Once melted, add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and stir to coat it in the butter and onions, toasting it lightly for 1-2 minutes.
Pour in the chicken broth, stirring to combine. Add the dried thyme and the remaining 1/2 teaspoon of salt. Bring the mixture to a gentle boil.
Nestle the seared pork chops back into the skillet, arranging them on top of the rice.
Cover the skillet tightly with a lid, reduce the heat to low, and simmer for 25-30 minutes, or until the rice is tender and has absorbed the liquid and the pork chops are cooked through (internal temperature should reach 145°F or 63°C).
Remove the skillet from the heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld.
Fluff the rice with a fork and sprinkle freshly chopped parsley over the dish before serving, if desired.
Nutrition Facts
Calories |
2022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 5501 mg | 239% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2484 mg | 53% | |
*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.
