Pork Chop and Apple Rice Skillet
Savor the comforting flavors of autumn with this one-pan Pork Chop and Apple Rice Skillet, a perfect blend of savory and sweet. Juicy, golden-browned bone-in pork chops are nestled into a fragrant bed of garlic-infused rice, simmered in chicken broth, and accented with tender slices of cinnamon-spiced apples. With a touch of thyme for a rustic charm and the convenience of a single skillet, this dish is as easy to make as it is impressive to serve. Ready in just 50 minutes, it’s a hearty, wholesome meal that’s perfect for busy weeknights or cozy gatherings. Garnished with fresh parsley, this skillet dinner is a beautiful balance of simplicity and elegance.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 2 medium apples, peeled, cored, and sliced
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground cinnamon
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the pork chops on both sides with salt, pepper, and paprika.
In a large skillet over medium-high heat, heat the olive oil. Sear the pork chops for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced 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 onion mixture. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and stir well. Bring the mixture to a gentle simmer.
Nestle the seared pork chops back into the skillet on top of the rice mixture. Arrange the sliced apples around the pork chops.
Sprinkle the dried thyme and ground cinnamon over the apples and rice.
Cover the skillet with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped parsley before serving. Enjoy your Pork Chop and Apple Rice Skillet!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 636 mg | 14% | |
*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.
