Pan-Seared Pork Chops with Rice

An overhead view of four pan-seared bone-in pork chops sitting in a large skillet of Spanish-style rice.

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 642kcal

Author: Kris Longwell

Pan-Seared Pork Chops with Rice is one of our all-time favorite 1-skillet dishes. If serving two, cut the recipe in half. Be careful when adding salt, many Cajun seasonings already have sodium, and the chorizo has sodium, as well.

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Equipment

1 Large skillet 12" - See NOTES if you don't have a skillet this large.

Ingredients

3 cups chicken stock
1 cup long-grain white rice
4 chops bone-in, rib chops, 1-inch thick, trimmed
Salt and 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

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you don't have a large enough skillet to cook all 4 chops, then sear them 2 at a time. The chops will reduce in size, which should allow you to fit them into the skillet for the final cooking. If not, you can transfer the rice and chops to a baking dish and cover with foil and cook in a 350°F oven for 15 to 20 minutes, or until the rice is completely cooked. You may need to add more broth.

Because the seasonings and chorizo sausage often contain sodium, be careful when adding more salt. You may not need to add any to the rice mixture. Before serving, taste, and add salt, if needed.

Italian sausage (mild or hot, uncooked) is a great substitution for the chorizo, if you can't find it.

Leftovers will keep in the fridge for up to 5 days. You can freeze the rice and chops for up to 2 months. Completely thaw, and then reheat in a baking dish, covered with foil, in a 350°F for 20 to 30 minutes, or until fully heated through.

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