Marsha's Pork Chops and Rice
Elevate your weeknight dinner routine with **Marsha’s Pork Chops and Rice**, a one-skillet wonder that combines tender, bone-in pork chops with perfectly seasoned, fluffy rice. This hearty dish is infused with the warmth of paprika, garlic, and thyme, all simmered to perfection in rich chicken broth. The pork chops are seared to a golden crust, locking in flavor, while the rice absorbs every savory note from the pan. With just 15 minutes of prep and a simmering time that allows the ingredients to meld beautifully, this recipe is as easy as it is satisfying. Garnish with fresh parsley for a pop of color, and serve up a comforting, well-balanced meal that’s perfect for any occasion. Whether it’s a busy weeknight or Sunday supper, this dish is sure to be a crowd-pleaser!
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Ingredients
- 4 pieces bone-in pork chops
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons parsley, chopped (optional, for garnish)
Directions
Step 1
Season the pork chops on both sides with paprika, salt, black pepper, and dried thyme. Set them aside while you prepare the other ingredients.
Step 2
Heat the olive oil and butter in a large skillet or sauté pan over medium-high heat. Once the butter is melted and the pan is hot, sear the pork chops for 2-3 minutes on each side until golden brown. Remove the pork chops and set them aside.
Step 3
In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes, stirring occasionally, until the onion has softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 4
Stir in the rice, ensuring it gets lightly coated with the butter and oil mixture. Toast the rice for 1-2 minutes, stirring frequently.
Step 5
Pour in the chicken broth and bring the mixture to a gentle simmer. Stir well to combine all ingredients thoroughly.
Step 6
Nestle the seared pork chops back into the skillet, on top of the rice. Ensure they are evenly spaced and partially submerged in the liquid.
Step 7
Cover the skillet with a lid, reduce the heat to low, and cook for 25-30 minutes. Check occasionally to ensure the rice absorbs the liquid evenly, and stir gently if needed.
Step 8
Once the rice is tender and the pork chops are cooked through (internal temperature of 145°F or 63°C), remove the pan from heat. Let it rest, covered, for 5 minutes.
Step 9
Garnish with chopped parsley, if desired, and serve the pork chops and rice warm. Enjoy your hearty, flavorful meal!
Nutrition Facts
| Serving size | (1645.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2539.3 |
| Total Fat 150.1g | 0% |
| Saturated Fat 55.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 609.8mg | 0% |
| Sodium 2918.1mg | 0% |
| Total Carbohydrate 72.8g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 6.2g | |
| Protein 206.3g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 204.0mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 3265.9mg | 0% |
Source of Calories