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Skillet Pork Chops and Rice for Two

Prep 20 min
Total 45 min
Servings 2

One-pan pork chops with gravy? Yes, please! All the better when they’re pan-seared to perfection and served up with caramelized onions on top of creamy rice. MORE + LESS -

Ingredients

tablespoons butter

(3/4-inch) bone-in pork loin chops (7 to 8 oz each), trimmed

1/2

teaspoon salt

1/4

teaspoon ground black pepper

1/2

cup thinly sliced yellow onion

clove garlic, finely chopped

cup Progresso™ chicken broth (from 32-oz carton)

1/4

cup heavy whipping cream

1/2

cup uncooked regular white rice

tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

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1

In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
2

Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
3

Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Sprinkle with parsley.

Expert Tips

Opt for thicker pork chops (at least 3/4-inch chops), if possible.
Like it hot? Sub crushed red pepper flakes for the ground black pepper.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 650
Calories from Fat: 310

% Daily Value

Total Fat: 35g; 53%
Saturated Fat 18g 92% Trans Fat 1g
Cholesterol: 165mg; 56%
Sodium: 1160mg; 49%
Potassium: 560mg; 16%
Total Carbohydrate: 45g; 15%
Dietary Fiber 1g 5% Sugars 3g
Protein: 38g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 6%; 6%
Calcium: 6%; 6%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;