Easy Skillet Pork Chops and Rice
40aprons.com/easy-baked-pork-chops-rice/This recipe for pork chops and rice is super simple and loaded with flavor! Golden, perfectly seared bone-in pork chops nestle right into creamy, parmesan-studded rice that's built on a foundation of pan drippings, toasted rice, and savory chicken stock.
Recipe Makes (Approximate): servings
Equipment
- 12-inch deep skillet with tight fitting lid (or braiser with tight-fitting lid)
- Instant-read meat thermometer
- small mixing bowl
- Wooden spoon or silicone spatula
- Tongs
Ingredients
Spice Mix
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
Pork Chops
- 4 pork chops, bone-in, about 1 inch thick ((see Notes))
- 1 tablespoon neutral oil ((avocado oil, rapeseed oil, or macadamia oil))
- 2 tablespoons unsalted butter, divided
Rice
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1½ cups long-grain white rice
- 2½ cups chicken stock
- 1 teaspoon Worcestershire sauce
- 4 stems fresh thyme ((or ½ teaspoon dried thyme))
- ½ cup parmesan, freshly grated
Instructions
Season and Sear the Pork Chops
- Pat 4 pork chops completely dry with paper towels. In small bowl, mix 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Season both sides of chops generously with spice mixture. Let chops rest at room temperature while heating pan.
- Heat 1 tablespoon neutral oil and 1 tablespoon butter in large, deep 12-inch skillet or braiser over high heat until just barely smoking. Add pork chops in single layer, working in batches if needed to avoid crowding.
- Sear 90 seconds to 2 minutes per side until deep golden crust forms — centers should still be raw. Transfer to plate and set aside. Do not wipe pan.
Build the Rice Base
- Reduce heat to medium. Add finely diced yellow onion to pan drippings and cook, stirring occasionally, 4-5 minutes until softened and beginning to turn golden.
- Add 4 minced garlic cloves and remaining 1 tablespoon butter and cook 60 seconds until fragrant.
- Add 1½ cups long-grain white rice to pan and stir to coat every grain in drippings. Toast 2 minutes, stirring frequently, until rice smells nutty and looks slightly opaque.
Cook and Finish
- Pour in 2½ cups chicken stock and 1 teaspoon Worcestershire sauce, scraping up every bit of fond from bottom of pan. Add 4 stems fresh thyme (or ½ teaspoon dried thyme). Bring to boil. Taste liquid and adjust salt if needed.
- Nestle pork chops on top of rice along with any juices collected on plate. Reduce heat to low, cover tightly, and cook 10-12 minutes until rice is tender and has absorbed most of liquid but still looks slightly creamy and loose.
- Remove from heat. Transfer pork chops to cutting board and let rest 3-4 minutes.
- Remove thyme stems and stir ½ cup freshly grated parmesan into rice. Serve rice straight from pan, topped with pork chops.
Recipe Notes
Make it Gluten-Free: Use a certified gluten-free Worcestershire sauce (Lea and Perrins' US version is labeled gluten-free) and verify your chicken stock is gluten-free. All other ingredients are naturally gluten-free.
Boneless Pork Chops: Start checking at the 10-minute mark. Thinner boneless chops cook faster than bone-in and dry out quickly; always verify 145°F with an instant-read thermometer before removing.
Stock: Low-sodium chicken stock is recommended. If using regular salted stock, taste before adding additional salt.
Parmesan: Use freshly grated only. Pre-shredded Parmesan contains anti-caking agents and will not melt smoothly into the rice.
Lid Fit: If your skillet lid isn't tight-fitting, press a sheet of aluminum foil over the pan before setting the lid on top to trap steam properly.
Undercooked Rice: If rice needs more time, add ¼ cup chicken stock, replace lid, and cook 3-5 additional minutes on low.
Make it with Chicken: Substitute bone-in chicken thighs for pork chops. Increase covered cook time to 18 to 20 minutes on low and verify internal temperature reaches 175°F-185°F before serving.
Storage and Reheating: Store leftovers in airtight container in refrigerator up to 3 days. Reheat in skillet over low heat with splash of chicken stock, or microwave covered with damp paper towel.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 693calProtein: 45gFat: 28gSaturated Fat: 11gTrans Fat: 0.4gCholesterol: 141mgSodium: 1192mgPotassium: 766mgTotal Carbs: 61gFiber: 2gSugar: 2gNet Carbs: 59gVitamin A: 580IUVitamin C: 5mgCalcium: 223mgIron: 2mg
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