pork chops on rice recipe

Written ByJenny Smyth Posted on
pork chops on rice recipe
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The Best pork chops on rice recipe

I’ve been making pork chops on rice for years, and it’s a recipe that never fails to impress. My family loves it, and it’s perfect for a weeknight dinner or a special occasion. The dish has its roots in traditional American cuisine, but it’s also influenced by Asian flavors.

When cooked correctly, the pork chops are tender and juicy, while the rice is fluffy and flavorful. The key to this recipe is using high-quality ingredients and cooking the pork chops just right. I like to serve it with a side of steamed vegetables or a simple salad.

This recipe is easy to make and can be customized to suit your tastes. I’ve experimented with different seasonings and spices over the years, but the classic combination of soy sauce, garlic, and ginger always works well. Whether you’re cooking for one or a crowd, pork chops on rice is a recipe that’s sure to please.

I’ve served it at family gatherings and potlucks, and everyone always asks for the recipe. It’s a comforting dish that’s perfect for any occasion. I’ve tried making it with different types of meat, but pork chops are my favorite.

The flavor and texture are just right. This recipe is also great for leftovers – the pork chops reheat well, and the rice can be stored in an airtight container for up to three days.

Pork Chops on Rice

Pork Chops on Rice

4.8 from 1166 votes

Tender pan-seared pork chops served over fluffy white rice, all coated in a savory gravy made from the pan drippings. This comforting one-pan meal is perfect for a satisfying weeknight dinner.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Chops

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

For the Rice and Gravy

1 cup long-grain white rice
2 cups chicken broth
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Season both sides of the pork chops with salt, pepper, and garlic powder.
2Let them rest at room temperature for 10 minutes while you prepare the rice.
3In a medium saucepan, combine 1 cup rice and 2 cups chicken broth.
4Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the liquid is absorbed and the rice is tender.
5While the rice cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
6Add the pork chops and sear for 4 minutes per side until golden brown and the internal temperature reaches 145°F.
7Transfer chops to a plate and tent with foil.
8Reduce the skillet heat to medium and add butter.
9Saute the diced onion for 3 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
10Sprinkle flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
11Slowly pour in 1 1/2 cups chicken broth while whisking to prevent lumps, then add heavy cream and dried thyme.
12Bring the gravy to a simmer over medium heat, stirring occasionally, and cook for 3 minutes until thickened.
13Season with salt and pepper to taste.
14Return the pork chops to the skillet, nestling them into the gravy.
15Simmer for 2 minutes to reheat the chops and meld the flavors.
16Serve each pork chop over a bed of fluffy rice, spooning the gravy generously over the top.
17Garnish with fresh parsley if desired.

🔧Equipment

Large skillet
Medium saucepan with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For extra flavor, use bone-in pork chops. Let the chops rest after searing to keep them juicy. You can substitute the heavy cream with whole milk for a lighter gravy.

Watch Video Of How Pork Chops on Rice Works

This recipe is always a good idea for any occasion – whether you’re cooking for one or a crowd. It’s easy to make and customize to your tastes.

The best part is that it reheats well, so you can enjoy leftovers for days. Store any leftover pork chops in an airtight container in the fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Pork Chops on Rice

Q: What type of pork chops should I use?

For this recipe, you want to use thick-cut pork chops that are at least 1 inch thick. This will ensure they stay juicy and tender even after cooking.

Q: Can I use any type of rice?

No, you want to use long-grain white rice for this recipe. Brown rice can be too dense and overpowering.

Q: How do I prevent the pork chops from drying out?

The key is to not overcook them. Use a meat thermometer to ensure they reach an internal temperature of 145°F.

Q: Can I make this recipe in advance?

Yes, you can prepare the ingredients ahead of time and store them in an airtight container in the fridge for up to 24 hours.

Q: What if I don’t have soy sauce?

You can substitute it with tamari or coconut aminos if you’re looking for a gluten-free option.

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