Pork Chops and Rice
Savor the comforting flavors of this one-pan Pork Chops and Rice recipe, a hearty and satisfying meal perfect for busy weeknights or casual gatherings. Tender, bone-in pork chops are seared to golden perfection before being nestled into a bed of aromatic rice infused with garlic, onions, and a medley of herbs and spices like thyme, parsley, and paprika. Simmered in savory chicken broth until the rice is fluffy and flavorful, this dish combines simplicity and richness in every bite. With minimal prep and cleanup, this quick and easy recipe ensures a wholesome homemade dinner is just 40 minutes away. Perfect for family dinners or meal prepping, Pork Chops and Rice is a true classic that never goes out of style!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup white rice
- 2.5 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the pork chops generously with salt and black pepper on both sides.
Heat the olive oil in a large skillet or deep sauté pan over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the pan and set aside.
Lower the heat to medium and add the butter to the same pan. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds, until fragrant.
Rinse the rice under cold water until the water runs clear. Add the rinsed rice to the pan and stir to coat it in the butter and aromatics. Toast the rice for 1-2 minutes, stirring frequently.
Pour the chicken broth into the pan and stir in the thyme, parsley, paprika, salt, and additional black pepper. Bring the mixture to a gentle boil.
Nestle the seared pork chops back into the pan on top of the rice mixture. Reduce the heat to low, cover the pan with a lid, and let it simmer for 25-30 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature of 145°F / 63°C).
Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4231 mg | 184% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3371 mg | 72% | |
*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.
