The key advantages to preparing Pork Chops And Rice in a single skillet include easier clean-up and better integration of flavors by preparing the pork, aromatics, and rice in one pan.
However, timing is an important consideration when preparing one-skillet meals that include rice or a wild rice blend. The final cook time will vary by type of rice, blend composition, brand, individual cooktop, and the addition of other ingredients.
The rice should be cooked through without being too hard or too mushy, so be sure to pay attention to the preparation instructions for the brand you are using and keep a close eye on it the first time you prepare this recipe.
Note: This recipe was developed and tested using [amazon link=”B000RAHRW2″ title=”Lundberg Gourmet Wild Blend Rice” /].
In addition, boneless pork chops have a tendency to get tough and chewy if overcooked. Bone-in pork chops are more forgiving, but they will require a little additional cook time.
To avoid overcooking, return the seared boneless chops to the skillet just before the wild rice is ready to serve.
Tip: Allow the pork to rest at room temperature for 30 minutes prior to cooking. Then, check the internal temperature with an [amazon link=”B07Q2HG111″ title=”instant-read thermometer” /] while cooking and adjust the final cook time accordingly. (Remove from heat once the temperature reaches 135°-138°F.
The temperature will rise several degrees as the chops rest until it reaches the recommended safe temperature of 145°F).
Boneless Pork Chops And Rice Skillet
Ingredients
- 3 tbsp extra virgin olive oil, divided
- 4 6-oz.boneless pork chops
- Sea salt and black pepper, to taste
- 1/2 medium red onion, finely chopped
- 2-3 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 large stalk celery, finely chopped
- 1 cup wild rice blend
- 1 tbsp unsalted butter
- 1 3/4 cup chicken broth
- 2 tbsp fresh parsley, finely chopped
Instructions
- Add half the olive oil to a large cast-iron skillet set over medium-high heat. Swirl the skillet so the oil evenly coats the bottom.
- Once the oil is shimmering, generously season the pork chops with salt and black pepper and add to the skillet. Sear until the chops are golden brown on the bottom and release easily from the skillet, approximately 4-5 minutes.
- Flip the chops and repeat this process on the remaining side. Remove from heat and transfer the chops to a plate once they reach 135-138°F on an instant-read thermometer. Cover loosely with foil and set aside.
- Decrease the heat to medium and add the remaining oil to the skillet. Add the red onion, garlic, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook until the vegetables soften and develop some color, approximately 4-5 minutes.
- Add the wild rice and butter and stir to combine. Toast the rice blend for 1-2 minutes, stirring continually.
- Add the broth and deglaze the bottom of the skillet by lightly scraping up the browned bits with a spatula or wooden spoon. Bring liquid to a boil and then immediately reduce heat to low. Cover and simmer for 35 minutes, then check for doneness and adjust the final cook time accordingly.
- Once the rice is cooked through, remove the skillet from heat. Return the chops and the juices from the plate to the skillet and cover for 2-3 minutes to warm the chops up.
- To serve, transfer the chops to individual serving plates. Stir in the fresh parsley and fluff the rice with a fork and serve on the side. Enjoy!
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