Pork Chops Rice
Transform your weeknight dinner into a hearty, one-pot delight with this savory Pork Chops Rice recipe! Featuring tender, seared bone-in pork chops nestled in a bed of flavorful, buttery white rice infused with chicken broth, paprika, and thyme, this dish is comfort food at its finest. The skillet-cooked rice, enriched with sautéed onions and garlic, gets a light toasting for added depth, while the pork chops simmer to juicy perfection. With just 15 minutes of prep and minimal cleanup, this recipe is perfect for busy nights. Serve it straight from the skillet, garnished with fresh parsley for a touch of brightness, and enjoy a wholesome dinner bursting with cozy, homestyle flavors.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 cups white rice
- 3 cups chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season both sides of the pork chops with paprika, thyme, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until browned. Remove them from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter to the skillet.
Once the butter has melted, add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Add the uncooked rice to the skillet and stir to coat the rice in the oil and butter. Cook for 1-2 minutes, letting the rice toast slightly.
Slowly pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
Nestle the seared pork chops back into the skillet on top of the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low.
Cook for 25-30 minutes, or until the rice is tender and the pork chops are fully cooked (internal temperature of 145°F/63°C).
Remove the skillet from the heat and let it rest, covered, for 5 minutes.
Garnish with fresh parsley, if desired, and serve the pork chops with the rice.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4508 mg | 196% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3515 mg | 75% | |
*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.
