Pork Chops and Rice Pilaf
Tender, seared bone-in pork chops meet fluffy, flavor-packed rice pilaf in this one-skillet wonder that's as satisfying as it is simple to make. Perfect for weeknight dinners or casual entertaining, this Pork Chops and Rice Pilaf recipe combines juicy, golden-brown pork chops with fragrant rice simmered in savory chicken broth, infused with garlic, onion, dried thyme, and a hint of paprika. A quick sear locks in the pork's natural juices, while the rice cooks to perfection underneath, soaking up all the rich, aromatic flavors. Finished with a sprinkle of fresh parsley for a touch of brightness, this hearty dish is ready in under an hour and needs only one skillet, making cleanup a breeze. Pair with a crisp green salad or roasted vegetables for a complete, wholesome meal. Ideal for those searching for "easy pork chop recipes," "one-pan meals," or "comfort food dinner ideas," this dish is a must-try!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 pieces garlic cloves
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 0.5 teaspoons dried thyme
- 1 teaspoons paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 piece bay leaf
Instructions
Pat the pork chops dry with paper towels. Season both sides with 1 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet 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 skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the diced yellow onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Add the long-grain white rice to the skillet and stir for 2 minutes, toasting the rice lightly.
Pour in the chicken broth and stir in the dried thyme, remaining 1 teaspoon of paprika, and the bay leaf. Bring the mixture to a gentle simmer.
Nestle the seared pork chops on top of the rice. Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 20-25 minutes, or until the rice is tender and the pork chops are cooked through, reaching an internal temperature of 145°F (63°C).
Remove the skillet from heat. Let it rest with the lid on for 5 minutes, allowing the flavors to meld.
Before serving, discard the bay leaf, sprinkle the pilaf with fresh parsley, and adjust seasoning with additional salt or pepper to taste.
Serve the pork chops alongside generous helpings of rice pilaf. Enjoy!
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5417 mg | 236% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3431 mg | 73% | |
*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.
