Pork Chops with Orange Rice
Transform your weeknight dinner routine with this vibrant recipe for Pork Chops with Orange Rice, a perfect harmony of savory and citrusy flavors all cooked in one skillet for maximum convenience and flavor. Juicy, golden-brown bone-in pork chops are seasoned with a blend of paprika, garlic powder, salt, and pepper before being nestled into a bed of fragrant rice infused with freshly squeezed orange juice, orange zest, and chicken broth. Toasted basmati rice, sautéed onions, and garlic elevate the dish, while a handful of fresh parsley adds a pop of color and freshness. Ready in under an hour, this delicious one-pot meal is as impressive as it is easy to prepare, making it an ideal choice for both busy weeknights and casual entertaining.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 cups orange juice (freshly squeezed)
- 1 tablespoon zest of an orange
- 1 cup chicken broth
- 1 cup Basmati or long-grain rice
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 tablespoons parsley (for garnish)
Instructions
Preheat a large skillet over medium-high heat.
Rub the pork chops with olive oil, then season both sides with salt, black pepper, paprika, and garlic powder.
Add the pork chops to the hot skillet and sear for 3-4 minutes on each side, or until they are golden-brown. Remove the chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the finely chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the uncooked rice and toast it in the butter and onion mixture for 1-2 minutes, ensuring each grain of rice is coated.
Pour in the orange juice, chicken broth, and orange zest. Stir to combine and 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 lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature of the pork should reach 145°F).
Turn off the heat and let the skillet sit covered for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley before serving. Serve the pork chops on a plate alongside the orange-infused rice.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 34.1 g | ||
| Protein | 207.2 g | 414% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3757 mg | 80% | |
*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.
