pork chops in rice recipe

Written BySheba G Updated On
pork chops in rice recipe
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The Best pork chops in rice recipe

I’m so excited to share with you one of my family’s favorite recipes – pork chops in rice. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a quick and easy weeknight dinner or a hearty meal to serve to a crowd, this recipe is sure to please. I’ve served it at family gatherings, potlucks, and even just a regular Tuesday night dinner, and it’s always a hit.

My kids love helping me in the kitchen with this recipe, and they get so excited when they see the finished product. The best part about this recipe is that it’s incredibly easy to make – just throw all the ingredients together in one pan and cook until the rice is tender.

It’s also very healthy, with lean protein from the pork chops and fiber-rich rice. We like to serve it with a side of steamed vegetables or a simple salad for a well-rounded meal.

This recipe is also great because it’s so versatile – you can customize it to suit your family’s tastes by adding in different spices or herbs. My husband loves it when I add some sautéed onions or bell peppers to give it an extra boost of flavor.

Overall, this pork chops in rice recipe is a classic comfort food dish that’s sure to become a staple in your household too.

One-Pan Pork Chops and Rice

One-Pan Pork Chops and Rice

4.7 from 1133 votes

Juicy pork chops are seared and then baked on a bed of seasoned rice, which absorbs the savory juices during cooking. This complete meal is simple to prepare and requires only one pan for easy cleanup.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 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
2 tablespoons olive oil

For the Rice

1 cup long-grain white rice
1 small onion, diced
2 cloves garlic, minced
2 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 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, stirring occasionally, for 3 to 4 minutes until the onion softens and becomes 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 bring the mixture to a boil over high heat.
11Nestle the seared pork chops into the rice mixture, placing them in a single layer.
12Cover the skillet with a tight-fitting lid and transfer to the preheated oven.
13Bake for 25 to 30 minutes until the rice is tender and has absorbed most of the liquid, and the pork chops reach an internal temperature of 145°F.
14Remove from the oven and let rest, covered, for 5 minutes before serving.
15Garnish with chopped fresh parsley.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For extra flavor, use bone-in pork chops as they stay juicier. If using thin boneless chops, reduce baking time by 5 to 10 minutes. You can substitute brown rice, but increase the broth to 2 1/2 cups and bake for 45 to 50 minutes.

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

One of my favorite things about this recipe is that it’s perfect for leftovers – you can reheat it easily in the oven or on the stovetop, and it still tastes amazing after several days in the fridge. In fact, we often double or triple the recipe so we have plenty of leftovers for future meals.

Another great thing about this recipe is that it’s incredibly versatile – you can customize it to suit your family’s tastes by adding in different spices or herbs. For example, my husband loves it when I add some sautéed onions or bell peppers to give it an extra boost of flavor.

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

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

You can use either boneless or bone-in pork chops for this recipe – just make sure they’re cut into thin slices so they cook evenly.

Q: Can I use any type of rice for this recipe?

Yes, you can use either white or brown rice for this recipe – just be sure to adjust the cooking time accordingly.

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

To prevent the pork chops from drying out, make sure to not overcook them – they should be cooked through but still juicy and tender.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by cooking the rice and pork chops separately and then combining them just before serving.

Q: Is this recipe suitable for special diets?

This recipe is suitable for most special diets – just be sure to check the ingredients list carefully to ensure that they align with your dietary needs.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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