A classic Southern dinner staple combo gets the spotlight with this fork-tender, savory recipe for Pork Chops And Rice.
Pork chops must have been on sale for the whole decade I was growing up, because we were not well-off, and I swear we ate more pork chops than anyone else I knew. We ate them all kinds of ways: fried, oven-baked, cooked in an electric skillet, and smothered in brown gravy. Sometimes, we even stuffed them with seasoned breading.
My all-time favorite way to eat pork chops, however, is the most common way I ate them growing up: cooked in a skillet with onions and served over rice. The way the pork juices seep into the rice, the smell of caramelizing onions, and the excitement of finally digging in after a long cooking time (and having to smell it cooking the entire time) always get me nostalgic.
This recipe for pork chops and rice brings me back to those mouthwatering days of my youth, during the pork-chops-were-on-sale-for-a-decade period of American history. One bite of these chops, and I was right back at my parents’ dinner table with that old plastic tablecloth, scarfing down a big plate of food in the middle of my first and only growth spurt. Even if I didn’t have such a nostalgic connection to pork chops, I’d still be of the opinion that this is one of the finest ways to eat a delicious and inexpensive cut of meat!
Are Pork Chops And Rice Healthy?
Pork chops are a good source of protein, B vitamins, and minerals like iron and selenium. Though this recipe is high in fat, which may be a concern for people who are watching their fat intake. White rice isn’t the most nutritious type of rice out there, and the onions don’t add much fiber, so this dish does lack substantial dietary fiber.
To make this a bit more wholesome, choose the leanest pork chops you can get, and use a low-sodium chicken broth. Additionally, adding a healthy side like sautéed greens or a vibrant, crisp salad will boost the nutritional content of this meal. You could also consider using brown rice instead of white rice, but remember that this would add a bit of cooking time to the recipe.
Pork-Friendly Mix-Ins And Variations
If you like a little green stuff or any color of vegetable matter with your dinner (you’re here with us at FFF, so I assume you do), there are tons of ways to jazz up this one-pan pork chop recipe. For example, one of my favorite additions to the skillet is green peas. The sweetness of the peas cuts the saltiness and lightens the heaviness of pork chops. You can use frozen peas (I suggest thawing them in the microwave first) or fresh peas.
Other great additions here include chopped bell peppers, mushrooms, frozen or fresh spinach and other leafy greens, a dash of cayenne pepper for spice, a squeeze of lemon for brightness, oregano and rosemary to create some herby flavors, and feta cheese for the salty tang!
How Do I Store Leftovers?
Let the leftover pork chops and rice cool completely, then transfer them to an airtight container and store them in the fridge for up to 4 days. To freeze your leftovers, I suggest separating the pork chops from the rice and freezing each separately in its own freezer-safe Ziploc bag with all the air squeezed out. They’ll keep in the freezer for up to 3 months. Let them thaw in the fridge overnight before reheating. Place leftovers in an oven-safe dish and reheat at 375°F for 15-20 minutes, until the dish is piping hot.
Serving Suggestions
Pork chops and rice pack a flavorful punch, but the dish does lack some color. Let’s fix that by serving a nice side of your favorite Roasted Vegetables! A refreshing Greek Cucumber Salad would also be a great addition. For toppings, I always enjoy cooked apples on pork (hey, don’t knock it ’til you try it), but you can also add some Sautéed Mushrooms or you can make the beautiful gravy in this Pork Chops And Gravy recipe. The subtle sweetness really ties the whole meal together.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 cup long-grain white rice uncooked
- 2½ cups chicken broth
- 4 bone-in pork chops
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. In a large, oven-safe skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add uncooked rice to the skillet and stir to coat with oil. Pour in chicken broth, bring to a simmer, then remove from heat.
- Season pork chops with salt and pepper. Place them on top of the rice mixture in the skillet.
- Cover the skillet with foil or a lid and bake in the preheated oven for 35-40 minutes, or until pork chops are cooked through and rice is tender.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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