Super Saucy Pork Chops and Rice
Indulge in the ultimate comfort meal with these *Super Saucy Pork Chops and Rice*, a hearty dish that combines tender, golden-seared pork chops with a luscious, savory cream sauce served over perfectly cooked long-grain white rice. This recipe is packed with rich flavors thanks to a combination of paprika-seasoned pork, caramelized onions, garlic, and a velvety sauce made with chicken broth, heavy cream, and a hint of soy sauce for depth. Perfect for busy weeknights or a cozy dinner, this one-pan wonder is both easy to prepare and irresistibly satisfying. Garnish with a sprinkle of fresh parsley for a pop of color and freshness, and watch as this family-friendly meal becomes a staple in your kitchen. Keywords: pork chop recipe, creamy pork chops, rice and pork dinner, easy comfort food, one-pan dinner ideas.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 tablespoon soy sauce
- 2 cups long-grain white rice
- 4 cups water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with the salt, black pepper, and paprika.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce heat to medium and add the butter to the same skillet. Once melted, stir in the chopped onion and cook for 5-6 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth, making sure to scrape any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the heavy cream and soy sauce, mixing until the sauce is smooth. Return the pork chops to the skillet, nestling them into the sauce. Cover and let simmer on low heat for 15-20 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
While the pork chops are simmering, prepare the rice. Rinse the rice under cold water to remove excess starch. In a medium saucepan, bring the water to a boil, then add the rice with a pinch of salt. Reduce the heat to low, cover, and cook for 18-20 minutes, or until the rice is tender and the water is absorbed.
Fluff the cooked rice with a fork and divide it among serving plates. Top with the pork chops and spoon generous amounts of the sauce over each portion.
Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 675 mg | 14% | |
*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.
