Pork Chops Over Parmesan Rice with Peas
Elevate your weeknight dinner game with this comforting yet elegant recipe for Pork Chops Over Parmesan Rice with Peas. Perfectly seared boneless pork chops seasoned with garlic and spices pair beautifully with a creamy, Parmesan-infused rice that’s infused with a touch of indulgent heavy cream. Toasted white rice is simmered to perfection in chicken broth before being finished with vibrant green peas for a pop of color and texture. Ready in just 40 minutes, this one-pan dish is a wholesome, flavorful meal that’s as easy to prepare as it is satisfying. Garnish with fresh parsley for a finishing touch that enhances both the flavor and visual appeal of this irresistible dinner. Perfect for cozy family meals or a quick yet impressive dinner idea, this recipe is sure to become a favorite in your rotation.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Chicken broth
- 1 cup White rice
- 3 ounces Grated Parmesan cheese
- 1 cup Heavy cream
- 1.5 cups Frozen peas
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and garlic powder. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork chops to the skillet and sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove from the skillet and keep warm.
Reduce the heat to medium, and in the same skillet, add 1 tablespoon of olive oil and the remaining 1 tablespoon of butter.
Add the uncooked rice and stir for 1-2 minutes to toast lightly.
Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the Parmesan cheese and heavy cream until the rice becomes creamy.
Add the frozen peas to the rice, cover again, and cook for an additional 3-5 minutes, or until the peas are heated through.
Taste and adjust seasoning with salt and pepper if necessary.
To serve, spoon the Parmesan rice with peas onto plates and top each serving with a pork chop.
If desired, garnish with freshly chopped parsley for an added pop of color and flavor.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.9 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1119 mg | 86% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2806 mg | 60% | |
*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.
