Pork Chops with Rice
Savor the comforting flavors of this one-pan Pork Chops with Rice recipe, a deliciously simple meal perfect for busy weeknights or cozy family dinners. Juicy bone-in pork chops are seared to golden perfection and simmered alongside fragrant long-grain white rice infused with sautéed onion, garlic, and a touch of dried thyme. A rich chicken broth ties the dish together, creating tender rice that soaks up every bit of the savory goodness. Topped with a pat of butter and optional fresh parsley, this dish is as elegant as it is easy to make. With minimal prep time and the convenience of a single skillet, this classic recipe combines hearty flavors and effortless cleanup, making it a dinner favorite you’ll return to again and again.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 0.5 teaspoon dried thyme
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season both sides of the pork chops with salt, black pepper, and paprika. Set aside.
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.
Sear the pork chops for 2-3 minutes per side until golden brown. Remove the chops from the pan and set them aside on a plate (they will finish cooking later).
Lower the heat to medium and add the diced onion to the pan. Sauté for 3-4 minutes until softened.
Add the minced garlic to the pan and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the rice and toast it in the pan for 2 minutes, coating the grains with the onion and garlic mixture.
Pour in the chicken broth and add the dried thyme. Stir everything together and bring the mixture to a gentle simmer.
Nestle the pork chops back into the pan on top of the rice. Cover the pan with a tight-fitting lid.
Reduce the heat to low and cook for 25-30 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature of 145°F/63°C).
Once cooking is complete, remove the pan from heat. Add the butter on top of the rice and let the dish rest for 5 minutes.
Garnish with chopped fresh parsley (if using) before serving. Serve the pork chops alongside the rice and enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 601 mg | 13% | |
*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.
