Here is another skillet recipe. It is always nice to use just one pan when cooking, less to clean up. Of course, here we are using a bowl in the microwave to partially cook the rice, so it is probably cheating. I like finishing the pork chops with the rice as it gives the rice some extra flavor. This is good with some nice quick sauteed vegetables. And….now we are using another pan. Oh well, it still is a quick meal.
Skillet Pork Chops and Rice
- 4 Tbsp unsalted butter, softened
- 2 Tbsp minced fresh parsley
- 2 1/4 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed
- Salt and pepper
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1/2 tsp dried thyme
- Combine 2 tablespoons butter and parsley in bowl; reserve.
- Microwave 1 cup broth and rice in covered large bowl until liquid is absorbed, 6 to 8 minutes.
- Meanwhile, pat pork chops dry with paper towels and season with salt and pepper.
- Melt 1 tablespoon butter in 12-inch skillet over medium-high heat.
- Brown chops, 3 to 4 minutes per side.
- Transfer to plate and tent loosely with foil.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat.
- Cook onion until browned, 6 to 8 minutes.
- Add garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in par cooked rice and remaining 1¼ cups broth and bring to boil.
- Return pork chops and any accumulated juices to skillet.
- Cover and cook over medium-low heat.
- Cook until pork registers 145 degrees and rice is tender, 12 to 15 minutes.
- Serve pork with reserved parsley butter.