Pan-Seared Pork Chops with Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
642 kcal
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Course
Main Course
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Cuisine
American
Pan-Seared Pork Chops with Rice
Description
This recipe prepares the rice initially in chicken stock until partially cooked, then finishes it with the pork chops nestled atop a spiced mix of crumbled chorizo sausage, chopped onions, red bell peppers, minced garlic, fresh or dried thyme, and Cajun seasoning. The pork chops are patted dry and seasoned before being seared in oil over medium-high heat to develop a crisp, browned exterior.
The chorizo renders fat and flavor into the skillet, enhancing the vegetable mixture which softens as it cooks. The partially cooked rice absorbs additional chicken stock and any browned bits from the skillet, deepening the dish's taste. The pork chops then finish cooking atop the rice mixture, allowing their juices to meld with the other ingredients.
The resulting plate features pork chops with a browned crust and tender center, accompanied by seasoned rice enriched by sausage and vegetables. This one-pan approach simplifies cooking and cleanup, suitable for a satisfying main course.
Additional guidance includes adjusting salt carefully due to the seasoning and sausage salt content, and options to finish cooking in the oven if skillet size is limiting. Leftovers can be stored refrigerated or frozen with recommended methods for reheating.
Ingredients
- 3 cups chicken stock
- 1 cup long-grain white rice
- 4 pork chop bone-in, rib chops, 1-inch thick, trimmed
- salt
- black pepper
- 1 tablespoon vegetable oil or olive oil
- 4 oz chorizo sausage 1 link, casing removed
- 1 cup onion chopped
- 1 red bell pepper stemmed, seeded, and chopped
- 6 cloves garlic minced
- 1 tablespoon thyme fresh, chopped, or 1 teaspoon dried
- 1 tablespoon Cajun seasoning or Creole seasoning
- 3 scallions chopped, green and white parts
Instructions
- Combine 1½ cups of the stock and rice in a microwave-safe bowl, cover, and cook on HIGH for 8 to 10 minutes (rice will not be completely finished...don't worry...it will absorb more liquid and be ready when finishing off the dish). Fluff with fork.
- Meanwhile, pat chops dry with paper towels and season with salt and pepper.
- Heat oil in a 12-inch skillet over medium-high heat.
- Carefully place chops in the skillet and cook until well browned on one side, 4 to 6 minutes (this may need to be done in 2 batches).
- Transfer chops to a plate.
- Pour off all but 1 tablespoon of fat from skillet and return to medium heat.
- Crumble the chorizo into the skillet and cook for 5 minutes. Stir in the onion, and bell pepper and cook until vegetables are softened, about 3 minutes.
- Stir in garlic, thyme, and Cajun spice and cook until fragrant, about 30 more seconds.
- Stir in rice and remaining 1½ cups of stock, scraping up any browned bits.
- Nestle chops into rice, browned side up, and bring to a simmer.
- Cover and reduce heat to medium-low, and cook for about another 8 to 12 minutes, until rice is fully absorbed and soft.
- Gently fold the scallions into the rice. Taste and season with salt, if needed. Serve at once.
Notes
- If your skillet cannot hold all four pork chops at once, sear them in batches; they will shrink slightly, allowing them to fit for the final cooking stage.
- You may finish cooking the rice and chops in a 350°F oven covered with foil for 15 to 20 minutes, adding more broth if needed.
- Because chorizo and seasonings contain salt, taste before adding extra salt to the rice mixture.
- Italian sausage can be substituted for chorizo if desired.
- Store leftovers in the refrigerator up to 5 days or freeze for up to 2 months; thaw before reheating covered in a baking dish at 350°F for 20 to 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 52g | 17% |
| Protein | 52g | 104% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 184mg | 61% |
| Sodium | 458mg | 19% |
| Potassium | 1144mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1973IU | 39% |
| Vitamin C | 47mg | 52% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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