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Skillet Pork Chops and Rice for Two

Name: Skillet Pork Chops and Rice for Two
Prep time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 2 tablespoons butter; 2 (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; 1 clove garlic, finely chopped; 1 cup Progresso™ chicken broth (from 32-oz carton); 1/4 cup heavy whipping cream; 1/2 cup uncooked regular white rice; 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

22 Ratings

22 Reviews

Kitchen Tested

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.

By Tablespoon Kitchens

Updated May 9, 2019

Ingredients

2 tablespoons butter
2 (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
1 clove garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1/2 cup uncooked regular white rice
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

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.

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.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 610

Calories from Fat: 290

Total Fat: 32g; 49%

Saturated Fat: 17g; 85%

Trans Fat: 1g

Cholesterol: 155mg; 51%

Sodium: 1130mg; 47%

Potassium: 540mg; 16%

Total Carbohydrate: 45g; 15%

Dietary Fiber: 1g; 5%

Sugars: 2g

Protein: 36g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 6%; 6%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Pork chops are one of those dinners that feels fancy but is shockingly simple to make. This pork chops and rice recipe is no exception; it’s a one-pot dinner which is always a win if you ask us, and it’s made for two people, which is perfect for date-night in or if you’re cooking for one and love leftovers. The creamy rice rounds out the dinner as a comforting side dish, but if you’re looking to add a little greenery to your plate, we recommend steamed broccoli, asparagus or a small garden salad. Another thing we love about this pork chop recipe is how easily you can switch up the flavor by experimenting with the seasonings. We started basic with salt, pepper and parsley, but Italian seasoning or red pepper flakes taste great, too!