Pork Chops with Tomatoes and Rice
Tender, juicy pork chops meet the comforting flavors of a tomato-infused rice pilaf in this one-skillet wonder, "Pork Chops with Tomatoes and Rice." Perfectly seasoned bone-in pork chops are seared to golden perfection, then simmered alongside aromatic garlic, onions, and an herby blend of thyme and oregano. The rice, cooked in a flavorful combination of chicken broth and diced tomatoes, soaks up every ounce of savory goodness, creating a hearty, complete meal the whole family will love. Best of all, this easy-to-follow recipe requires minimal prep and cleanup, making it an ideal choice for busy weeknights. Garnished with a sprinkle of fresh parsley for a burst of color and freshness, this dish is as visually appealing as it is delicious. Dive into this classic comfort food recipe that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 14-ounce can diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the pork chops with salt, black pepper, and paprika on both sides.
Heat olive oil in a large skillet or deep pan over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the pan and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for 30 seconds or until fragrant.
Stir in the rice and toast for 1-2 minutes, stirring occasionally to coat the grains in the oil.
Pour in the chicken broth and diced tomatoes with their juice. Stir well to combine.
Add the thyme and oregano to the pan, then return the seared pork chops to the skillet, nestling them into the rice mixture.
Bring the mixture to a simmer. 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 liquid is absorbed, turning the pork chops halfway through cooking.
Once cooked, remove the skillet from heat and let it rest for 5 minutes with the lid on.
Sprinkle chopped parsley over the top for garnish before serving. Enjoy!
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3356 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.
