Pork Chop Rice Skillet
One-pan perfection is what you’ll get with this Pork Chop Rice Skillet, a hearty and flavorful dish ideal for weeknight dinners or cozy family gatherings. Featuring tender, bone-in pork chops seared to golden perfection and nestled into a bed of aromatic long-grain white rice, this dish gets its bold flavor from smoked paprika, garlic, and thyme. Simmered in a savory mix of chicken broth and juicy, undrained diced tomatoes, the rice becomes irresistibly flavorful while the pork chops stay moist and juicy. Ready in just 45 minutes with minimal cleanup, this recipe is a complete, satisfying meal in a single skillet. Garnish with fresh parsley for a vibrant finish, and enjoy a dish that’s as comforting as it is delicious! Perfect for those searching for easy pork chop recipes, one-pan meals, or flavorful rice dishes.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the pork chops on both sides with salt, black pepper, and half of the smoked paprika.
Heat the olive oil in a large, deep skillet over medium-high heat.
Sear the pork chops in the hot skillet for 2-3 minutes per side, until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
Add the rice to the skillet and cook for 1-2 minutes, stirring frequently, to toast the grains slightly.
Stir in the chicken broth, diced tomatoes with their juices, the remaining smoked paprika, dried thyme, and salt. Bring the mixture to a simmer.
Nestle the pork chops back into the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid and reduce the heat to low. Simmer for 20-25 minutes, or until the rice is tender and the pork chops are fully cooked (internal temperature should reach 145°F/63°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.9 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4203 mg | 89% | |
*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.
