A comforting dish marrying juicy, savory pork with fluffy, seasoned rice in one pan for a simple yet satisfying dinner.
Ingredients
Scale:
4 (bone-in or boneless) Pork chops
2 tablespoons Olive oil
4 cloves Garlic (minced)
2 cups Chicken broth
1 cup Long-grain rice
1 teaspoon Onion powder
1 teaspoon Ground black pepper
1 teaspoon Salt
1 teaspoon Italian seasoning
2 tablespoons Butter
2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Begin by preparing the pork chop marinade. In a small bowl, combine olive oil, minced garlic, salt, pepper, onion powder, and Italian seasoning. Rub this mixture all over the pork chops. Let them marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Once hot, add the marinated pork chops. Sear each side for about 3-4 minutes until golden brown. You’re looking for a nice crust, so don’t rush this part!
Remove the pork chops from the skillet and set aside. In the same skillet, add the rice and stir for 1-2 minutes until lightly toasted.
Pour in the chicken broth and stir well. Place the seared pork chops on top of the rice. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the rice is cooked and has absorbed the liquid. Check occasionally to ensure it doesn't stick.
Once cooked, remove from heat and let it sit, covered, for 5 minutes. This resting time helps the flavors meld together!
Fluff the rice with a fork, and add butter, stirring until melted. Garnish with chopped parsley before serving.
