Smothered Pork Chops and Rice
Indulge in the comforting flavors of our Smothered Pork Chops and Rice, a hearty Southern-inspired dish perfect for weeknight dinners or special occasions. This recipe features perfectly seasoned, pan-seared bone-in pork chops that are slow-simmered in a rich, creamy onion gravy made with garlic, Worcestershire sauce, and heavy cream. Served over tender, fluffy white rice, the combination is irresistibly flavorful and satisfying. With a balance of bold spices, caramelized onions, and a silky roux-based sauce, this dish is as delightful to prepare as it is to savor. Ready in under an hour, this one-skillet recipe is an easy yet impressive meal that pairs beautifully with fresh parsley for a vibrant finish. Perfectly comforting and utterly delicious, Smothered Pork Chops and Rice is the ultimate go-to for home-cooked goodness!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, thinly sliced
- 2 cloves Garlic, minced
- 2 cups Low-sodium chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Worcestershire sauce
- 1 cup White rice
- 2 cups Water
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Season both sides of the pork chops with salt, pepper, paprika, and garlic powder.
Dredge the pork chops in the flour, shaking off any excess, and set aside. Reserve the remaining flour for later use.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops and set aside.
In the same skillet, reduce heat to medium and add the butter. Once melted, add the sliced onions and cook for 5-7 minutes until softened and slightly caramelized.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle 2 tablespoons of the reserved flour into the skillet and stir for 1-2 minutes to create a roux.
Slowly whisk in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
Stir in the heavy cream and Worcestershire sauce, and return the pork chops to the skillet. Spoon some of the gravy over the pork chops, reduce the heat to low, cover, and simmer for 25 minutes, flipping the pork chops halfway through.
While the pork chops are cooking, prepare the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, reduce heat to low, and simmer for 18 minutes or until the rice is tender and the water is absorbed.
Serve the pork chops over the cooked rice, smothered with the onion gravy. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 536 mg | 11% | |
*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.
