Skillet Pork Chops and Rice
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter, softened 2 tablespoons minced fresh parsley 2 ¼ cups low-sodium chicken broth 1 cup long-grain white rice 4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmedSalt and pepper 1 onion, chopped fine 1 garlic clove, minced½ teaspoon dried thyme
Before You Begin
To keep these quick-cooking chops from curling, cut two slits about 2 inches apart through the fat around the outside of each chop.
Instructions
- 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 parcooked rice and remaining 1¼ cups broth and bring to boil. Return pork chops and any accumulated juices to skillet and cook, covered, over medium-low heat until pork registers 145 degrees and rice is tender, 12 to 15 minutes. Serve pork with reserved parsley butter.
Time
30 minutesYield
Serves 4Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
2 ¼ cups low-sodium chicken broth
1 cup long-grain white rice
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Salt and pepper
1 onion, chopped fine
1 garlic clove, minced
½ teaspoon dried thyme
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
2 ¼ cups low-sodium chicken broth
1 cup long-grain white rice
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Salt and pepper
1 onion, chopped fine
1 garlic clove, minced
½ teaspoon dried thyme
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
2 ¼ cups low-sodium chicken broth
1 cup long-grain white rice
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Salt and pepper
1 onion, chopped fine
1 garlic clove, minced
½ teaspoon dried thyme
Why This Recipe Works
Juicy chops and tender, well-seasoned rice in one skillet is too good to pass up. We started by giving the rice a head start in the microwave and then added it to the skillet with the browned pork chops to ensure that both were properly cooked at the same time.
Before You Begin
To keep these quick-cooking chops from curling, cut two slits about 2 inches apart through the fat around the outside of each chop.
Instructions
- 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 parcooked rice and remaining 1¼ cups broth and bring to boil. Return pork chops and any accumulated juices to skillet and cook, covered, over medium-low heat until pork registers 145 degrees and rice is tender, 12 to 15 minutes. Serve pork with reserved parsley butter.
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