We don’t eat a lot of pork at our house, but occasionally do like a nice pork chop. And what goes better with a chop than some flavorful rice. It’s done all in one pan, and only takes about 30 minutes to make – perfect for a quick weeknight dinner. You need an oven proof skillet, cast iron or steel will do.
For this recipe I am using only 2 boneless 1″ think chops for us (what I had in the freezer), but for a family use as many as you need – just make more seasoning for them. One the bone or boneless – it doesn’t matter. It’s also easy to increase the amount of rice, just be sure to also increase the amount of liquid (broth, water & bouillon, or soup) to hydrate and cook all of the rice. In general white rice is 1 part rice to 2 parts water.
I listed the spices I decided to use for the chops, but you could just as easily use my Fox Pines Rub or a meat rub of your choice. Have fun cooking! If you prefer something different from me, put it in or substitute! I seldom follow a recipe the exact way I may see it written!
Same for the rice mix – use whatever vegetables you prefer or have on hand. Sweet onion instead of red onion (what I did today). Carrots instead of celery, or use both. A packet of onion soup mix or a packet of gravy mix instead of bouillon/Better than Bouillon. Celery or chicken soup instead of mushroom, or leave out the soup altogether and use more broth /bouillon. The whole idea is to add the flavors your like, and that your family will eat.
Are you trying to sneak more vegetables onto the table? Put as many as you like into the rice. Dice up carrots, parsnips and turnip (just dice the same size so they cook evenly). Stir in broccoli or cauliflower florets. Add in some corn, peas or dice potato. It’s your choice!.
Once it’s all cooked, remove the chops and fluff up the rice with a fork. Add a salad or side veggie, and your whole meal is ready.
Baked Pork Chops and Rice
A comforting pork chop and rice dinner cooked all in one skillet!
Ingredients
Chop Seasoning:
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1/2 tsp cumin powder
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil as needed
Rice mixture
- 1 large rib celery chopped
- 1 red onion chopped
- 6-8 ounces mushrooms sliced
- 1 tomato chopped or use 1 few ounces of fire roasted canned tomatoes, about half of 14.5ox can
- 1 clove garlic minced
- 1 cup white rice rinsed with water
- 1 tsp celery salt
- 1 tsp Italian herb mix
- 1 tsp Better than Bouillon – Chicken, Pork or Italian seasoning Pork or Italian seasoning
- 1 cup chicken broth or use 2 cups broth and no soup
- 1 15 oz can cream of mushroom soup
Instructions
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Rinse chops if desired and dry well with paper toweling.
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Make the seasoning by combining all ingredients together into a dry rub. Rub chops with a bit of olive oil, then sprinkle over the seasoning and rub into the meat. Put it on both sides.
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Brown in a skillet for 1-2 minutes per side until lightly browned. Turn chops on edge briefly to also brown edges and fat. Remove chops and set aside.
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Add a bit more oil to the skillet and sauté the vegetables together. Once softened (3-4 minutes) stir in the garlic and cook briefly, 30 seconds to 1 minute. Stir in the rice. Stir fry for 3-4 minutes to start the rice cooking. Add oil as needed.
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Add the seasonings to the rice and stir well to work it through the rice.
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Add chicken broth (& mushroom soup if using) and stir to incorporate. Nestle the chops on top of the rice mix. Pour in any meat drippings.
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Cover with lid or foil. Bake 375 for 15 – 20 minutes until chops have an internal temperature of 165F.
Recipe Notes
Options: use any vegetables you prefer in the rice, like carrot. Change up seasonings as desired and use all chicken broth if you prefer rather than half bouillon and half soup. If you need to increase the rice, increase the amount of liquid.