Pork Chops on Rice
Elevate your weeknight dinner routine with this one-skillet wonder: Pork Chops on Rice. Perfectly seasoned bone-in pork chops are seared to golden perfection, then nestled atop a bed of fragrant, butter-toasted long-grain rice infused with tender onions, garlic, and savory chicken broth. This comforting dish is a complete meal packed with flavor, combining juicy pork chops and fluffy, flavorful rice all in one pan. With a hint of paprika, thyme, and a finishing touch of fresh parsley, this recipe is as visually appealing as it is delicious. Ready in under an hour and requiring minimal cleanup, this hearty, wholesome dish is a must-try for busy weeknights or cozy family dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat a large skillet or sauté pan over medium-high heat and add olive oil.
Season both sides of the pork chops with paprika, thyme, salt, and black pepper.
Sear the pork chops for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
Reduce heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and sauté for another 30 seconds until fragrant.
Stir in the uncooked rice and toast it in the skillet for 1-2 minutes to coat it in the butter and aromatics.
Pour in the chicken broth and bring the mixture to a gentle simmer. Scrape the bottom of the skillet to deglaze and release any browned bits.
Nestle the seared pork chops back into the skillet on top of the rice.
Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the pork chops are cooked through to an internal temperature of 145°F (63°C).
Remove the skillet from heat and let it rest for 5 minutes, covered, to allow the flavors to meld.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3335 mg | 71% | |
*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.
