Joy Hogg's Pork Chops Rice

Savor comfort food at its finest with Joy Hogg's Pork Chops Rice, a one-pan masterpiece that combines tender, seared bone-in pork chops with fragrant, buttery rice. Infused with the rich flavors of chicken broth, sautéed onions, garlic, and aromatic spices like paprika and thyme, this dish bakes to perfection in the oven, delivering a hearty and satisfying meal. Ideal for busy weeknights or cozy family dinners, this recipe's simple prep and easy cleanup make it an instant favorite. Garnish with fresh parsley for a pop of color, and enjoy this classic, wholesome meal that's as flavorful as it is comforting. Perfect for fans of pork chop recipes, rice-based dishes, and one-pot dinners!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil
• 1 tablespoon Italian parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the pork chops generously with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika on all sides.

Step 3

In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until they are nicely browned. Remove the pork chops from the skillet and set aside.

Step 4

In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Stir in the rice, coating it with the butter and onion mixture. Toast the rice for 1-2 minutes, stirring frequently.

Step 6

Pour in the chicken broth, then season the mixture with the remaining salt, black pepper, 1/2 teaspoon of paprika, and dried thyme. Stir everything together.

Step 7

Nestle the seared pork chops on top of the rice mixture in the skillet.

Step 8

Cover the skillet with a lid or tightly with aluminum foil, then transfer it to the preheated oven.

Step 9

Bake for 35-40 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature of 145°F/63°C).

Step 10

Carefully remove the skillet from the oven. Let the dish sit for 5 minutes before uncovering.

Step 11

Garnish with chopped parsley (if desired) and serve warm.

Nutrition Facts

Serving size	(1662.7g)

Amount per serving	% Daily Value*
Calories	2662.3

Total Fat 165.1g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 606mg	0%
Sodium 3955.9mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 4.3g	0%
Total Sugars 6.1g
Protein 206.2g	0%

Vitamin D 0IU	0%
Calcium 206.0mg	0%
Iron 10.9mg	0%
Potassium 3267.6mg	0%

*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.

Source of Calories

Fat: 57.1%

Protein: 31.7%

Carbs: 11.2%