pork chops in rice recipe

Written ByJenny Smyth Posted on
pork chops in rice recipe
Jump to Recipe Jump to Video Print Recipe

The Best pork chops in rice recipe

I’ve been making this pork chops in rice recipe for years, and it’s a staple in our household. My kids love it, and it’s perfect for a weeknight dinner or a special occasion. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I like to think that this recipe has its roots in traditional Southern cuisine, where pork chops were often served with rice and vegetables. The combination of the tender pork, fluffy rice, and flavorful seasonings is a match made in heaven. To make this recipe, you’ll need some basic pantry staples like olive oil, salt, and pepper.

You’ll also need some fresh herbs like thyme and rosemary to add depth to the dish. I like to use boneless pork chops for this recipe, as they’re easier to cook evenly. Simply season the pork chops with salt, pepper, and your choice of herbs, then sear them in a hot skillet until they’re browned on both sides.

Next, transfer the pork chops to a baking dish and spoon some cooked rice over the top. Finally, bake the dish in a preheated oven until the pork is cooked through and the rice is heated through. This recipe serves four to six people and can be made in under an hour.

It’s perfect for a family dinner or a special occasion when you want to impress your guests.

One-Pan Pork Chops and Rice

One-Pan Pork Chops and Rice

4.6 from 1871 votes

Juicy pork chops are seared and then baked on a bed of seasoned rice, creating a complete meal in one dish. The rice absorbs the savory pork juices and aromatics for a flavorful side.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Rice

1 cup long-grain white rice
1 small onion, diced
2 cloves garlic, minced
1 3/4 cups chicken broth
1 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Preheat the oven to 375°F.
2Pat the pork chops dry with paper towels and season both sides evenly with salt and black pepper.
3Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Sear the pork chops for 3 to 4 minutes per side until a deep golden brown crust forms, then transfer them to a plate and set aside.
5Reduce the heat to medium and add the diced onion to the skillet.
6Cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Stir in the rice, paprika, dried thyme, and cayenne pepper if using.
9Cook for 1 minute, stirring constantly, to toast the rice slightly.
10Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
11Bring the mixture to a simmer, then nestle the seared pork chops back into the skillet on top of the rice.
12Cover the skillet with a tight-fitting lid and transfer it to the preheated oven.
13Bake for 25 to 30 minutes, until the rice is tender and has absorbed the liquid, and the pork chops reach an internal temperature of 145°F.
14Remove the skillet from the oven and let it rest, covered, for 5 minutes.
15Fluff the rice with a fork, garnish with fresh parsley, and serve.

🔧Equipment

Large oven-safe skillet or Dutch oven with lid
Measuring cups and spoons
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 80mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 30g

📝Notes

For best results, use bone-in pork chops about 1 inch thick to prevent drying out. If your skillet is not oven-safe, transfer the rice mixture to a greased 9×13 inch baking dish, top with the pork chops, cover with foil, and bake as directed.

Watch Video Of How One-Pan Pork Chops and Rice Works

This pork chops in rice recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The best part is that it’s incredibly easy to make and requires minimal ingredients.

To store leftovers, let them cool completely before transferring them to an airtight container. You can reheat cooked rice safely by heating it to an internal temperature of 165°F (74°C) before serving.

❓ Frequently Asked Questions About One-Pan Pork Chops and Rice

1.

What type of pork chops should I use for this recipe?

I recommend using boneless pork chops for this recipe, as they’re easier to cook evenly and more tender than bone-in cuts.

2.

Can I make this recipe with other types of protein?

Yes, you can substitute chicken breasts or thighs for the pork chops if you prefer.

3.

How do I store leftover rice?

To store leftover rice, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days or freeze it for up to two months.

4.

Can I reheat cooked rice safely?

Yes, you can reheat cooked rice safely by heating it to an internal temperature of 165°F (74°C) before serving.

5.

What are some tips for cooking perfect rice?

To cook perfect rice, use a ratio of one cup of uncooked rice to one cup of water. Use a medium saucepan with a tight-fitting lid and heat the mixture over high heat until it comes to a boil.

Similar Posts