New Orleans Skillet Pork Chops and Rice

Savor the bold, comforting flavors of the South with New Orleans Skillet Pork Chops and Rice—a one-pan wonder perfect for busy weeknights or relaxed Sunday dinners. This recipe combines juicy, golden-seared bone-in pork chops with a vibrant medley of Creole-inspired ingredients, including tender rice, diced tomatoes, and a flavor-packed trinity of onion, bell pepper, and celery. Infused with aromatic spices like paprika, thyme, and Creole seasoning, every bite delivers a soulful taste of Louisiana. Simmered to perfection in a single skillet, this dish offers a hearty, satisfying meal with easy cleanup. Garnish with fresh scallions and parsley for a burst of color and freshness, and enjoy a true Southern classic that will wow your table.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium bell pepper, diced (green or red)
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 14.5 ounces diced tomatoes (canned, with juice)
• 1 tablespoon Creole seasoning
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 0.5 teaspoons black pepper
• 2 pieces scallions (green onions), sliced
• 2 tablespoons parsley, chopped (optional garnish)

Directions

Step 1

Pat the pork chops dry with paper towels and season both sides with 1 teaspoon of Creole seasoning and a sprinkle of black pepper. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes per side until they are golden brown. Remove the pork chops from the skillet and set aside on a plate.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the diced onion, bell pepper, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Stir in the rice and let it toast for 1-2 minutes, coating it in the vegetable mixture.

Step 6

Pour in the chicken broth and diced tomatoes (with their juice). Add the remaining Creole seasoning, paprika, dried thyme, and black pepper. Stir well to combine.

Step 7

Bring the mixture to a gentle simmer, then return the pork chops to the skillet. Nestle them into the rice mixture, ensuring they are partially submerged.

Step 8

Cover the skillet with a tight-fitting lid and reduce the heat to low. Let it cook for 25-30 minutes, or until the rice is tender and the pork chops are cooked through (internal temperature should reach 145°F/63°C).

Step 9

Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes.

Step 10

Garnish the dish with sliced scallions and chopped parsley (if using) before serving.

Nutrition Facts

Serving size	(2323.9g)

Amount per serving	% Daily Value*
Calories	2755.3

Total Fat 156.4g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 544mg	0%
Sodium 4099.9mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 15.5g	0%
Total Sugars 28.1g
Protein 213.0g	0%

Vitamin D 0IU	0%
Calcium 327.9mg	0%
Iron 13.8mg	0%
Potassium 4640.7mg	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: 52.2%

Protein: 31.6%

Carbs: 16.2%