16 Delicious Pork Chop and Rice Recipes Everyone Loves

There’s something undeniably comforting about the classic combo of pork chops and rice, a duo that promises a satisfying meal with minimal fuss. Whether you’re craving a quick weeknight dinner or a hearty dish to warm up chilly evenings, our roundup of 16 delicious recipes has got you covered. Dive in to discover flavors that will make your taste buds dance and keep everyone at the table asking for seconds!

Garlic Butter Pork Chops with Jasmine Rice

Alright, let’s dive into making these juicy Garlic Butter Pork Chops with fluffy Jasmine Rice. It’s a simple dish that packs a punch of flavor, perfect for a weeknight dinner that feels a bit special.

Ingredients

• 4 boneless pork chops, about 1-inch thick (for even cooking)
• 1 cup Jasmine rice (rinsed until water runs clear for the best texture)
• 2 cups water (for cooking rice)
• 3 tbsp unsalted butter (divided, for richness)
• 4 garlic cloves, minced (fresh is best for maximum flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp paprika (for a subtle smokiness)
• 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. Start by rinsing the Jasmine rice under cold water until the water runs clear. This removes excess starch, preventing the rice from being too sticky.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 more minutes. Fluff with a fork before serving.
3. While the rice cooks, season the pork chops evenly with salt, pepper, and paprika on both sides.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops. Cook for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F. Remove chops from the skillet and set aside.
5. In the same skillet, reduce heat to medium. Add 2 tbsp of butter and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
6. Return the pork chops to the skillet, spooning the garlic butter over them. Cook for an additional 1-2 minutes to infuse the flavors.
7. Remove from heat. Stir in the remaining 1 tbsp of butter until melted, adding a glossy finish to the chops.
8. Serve the pork chops over the fluffy Jasmine rice, garnished with fresh parsley if desired.

The pork chops come out tender with a crispy edge, soaked in that rich garlic butter. Pair it with the aromatic Jasmine rice, and you’ve got a meal that’s both comforting and elegant. Try adding a squeeze of lemon over the top for a bright contrast.

Spicy Pork Chop and Rice Skillet

Busy weeknights call for simple, flavorful dishes that don’t skimp on satisfaction. This spicy pork chop and rice skillet is your ticket to a delicious, one-pan meal that’s ready in no time.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup long-grain white rice
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork chops with salt, pepper, chili powder, cumin, garlic powder, and onion powder on both sides.
3. Add pork chops to the skillet and sear for 3-4 minutes per side, or until golden brown. Remove and set aside.
4. In the same skillet, add rice and toast for 1-2 minutes, stirring frequently to prevent burning.
5. Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the skillet.
6. Return pork chops to the skillet, nestling them into the rice mixture.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
9. Garnish with chopped cilantro before serving.

Unbelievably tender pork chops sit atop fluffy, spice-infused rice, creating a dish that’s as visually appealing as it is delicious. Try serving it with a side of avocado slices or a crisp green salad for a complete meal.

Pork Chop Fried Rice

Feeling like mixing things up for dinner tonight? Pork chop fried rice is your answer—it’s hearty, flavorful, and a clever way to turn leftovers into something spectacular.

Ingredients

• 2 cups cooked white rice (day-old works best)
• 1 tbsp vegetable oil (or any neutral oil)
• 2 pork chops, boneless, cut into bite-sized pieces
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce (adjust to taste)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 green onion, sliced (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the pork chop pieces to the skillet. Cook until they’re no longer pink, about 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the pork to one side of the skillet. Pour the beaten eggs into the other side. Scramble until fully cooked, about 2 minutes.
4. Add the cooked rice, peas, and carrots to the skillet. Stir everything together. Tip: Use the back of your spoon to break up any clumps of rice for even distribution.
5. Sprinkle the garlic powder and black pepper over the mixture. Drizzle with soy sauce. Stir-fry for another 3 minutes until everything is well combined and heated through. Tip: Taste and adjust the soy sauce if needed before serving.
6. Garnish with sliced green onions before serving.

Now you’ve got a dish that’s packed with textures—tender pork, fluffy rice, and crisp veggies. Serve it straight from the skillet for a fun, family-style meal.

Cheesy Pork Chop and Rice Casserole

Dinner just got a whole lot cozier with this cheesy pork chop and rice casserole. It’s the kind of meal that brings everyone to the table, no matter how busy the day was.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth (low sodium preferred)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 minutes per side, or until golden brown. They don’t need to be fully cooked yet.
3. In the same skillet, add the uncooked rice, chicken broth, garlic powder, onion powder, salt, and pepper. Stir to combine.
4. Place the seared pork chops on top of the rice mixture. Cover with a lid or aluminum foil.
5. Bake for 25 minutes, or until the rice is tender and the pork chops reach an internal temperature of 145°F.
6. Remove the cover, sprinkle shredded cheddar cheese over the pork chops, and return to the oven for 5 minutes, or until the cheese is melted and bubbly.
7. Let the casserole sit for 5 minutes before serving. This allows the rice to absorb any remaining liquid.

Golden and bubbly, this casserole is a textural dream with tender pork, fluffy rice, and gooey cheese. Try serving it with a crisp green salad to cut through the richness.

Slow Cooker Pork Chop and Rice

Just imagine coming home to the comforting aroma of tender pork chops and perfectly cooked rice, all ready to devour with minimal effort. This slow cooker magic turns simple ingredients into a hearty meal that feels like a hug in a bowl.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (for more flavor)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups chicken broth (or water for a lighter taste)
• 1 onion, sliced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp paprika (for a smoky hint)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the pork chops for 3 minutes per side to lock in juices.
2. Transfer the pork chops to the slow cooker. Layer the sliced onions and minced garlic on top.
3. In a bowl, mix the rinsed rice, chicken broth, salt, pepper, and paprika. Pour over the pork chops.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the rice is tender and pork is cooked through.
5. Let it sit for 5 minutes before serving to allow the flavors to meld.

Perfectly tender pork chops rest atop fluffy, flavorful rice that’s absorbed all the delicious juices. Try serving it with a side of steamed green beans or a crisp salad for a complete meal.

Pork Chop and Rice Stuffed Peppers

Dinner just got a whole lot more exciting with these pork chop and rice stuffed peppers. You’ll love how the flavors come together in this easy-to-make dish that’s perfect for any night of the week.

Ingredients

• 4 large bell peppers (any color you like)
• 1 lb pork chops, diced (boneless for easier prep)
• 1 cup cooked rice (white or brown, your choice)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup shredded cheese (cheddar or mozzarella works great)
• 1/2 cup chicken broth (for extra moisture)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside. Tip: Keep the tops if you want to use them as lids for presentation.
3. Heat olive oil in a large skillet over medium heat. Add the diced pork chops and cook until no longer pink, about 5-7 minutes.
4. Add the diced onion and minced garlic to the skillet with the pork. Cook for another 2-3 minutes until the onion is translucent. Tip: Don’t let the garlic burn or it’ll turn bitter.
5. Stir in the cooked rice, salt, and black pepper into the skillet. Mix well to combine all the ingredients.
6. Fill each bell pepper with the pork and rice mixture. Pack it in tightly but don’t overfill.
7. Place the stuffed peppers in a baking dish. Pour the chicken broth around the peppers to keep them moist during baking.
8. Sprinkle the shredded cheese on top of each pepper. Tip: For a golden crust, broil for the last 2 minutes of baking.
9. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly.

Vibrant and hearty, these stuffed peppers offer a delightful contrast between the tender peppers and the savory filling. Serve them with a side of sour cream or a crisp salad for a complete meal.

One-Pan Pork Chop and Rice

Unbelievable how a single pan can whip up such a comforting meal, right? This One-Pan Pork Chop and Rice is your ticket to a fuss-free dinner that’s packed with flavor. Perfect for those nights when you want something hearty without the heap of dishes.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup long-grain white rice (rinsed)
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika (smoked paprika for extra flavor)
• Salt and pepper (adjust to taste)
• 1 tbsp butter (for richness)
• Fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking for both the pork and rice.
2. Season the pork chops on both sides with garlic powder, onion powder, paprika, salt, and pepper. Tip: Let them sit for 5 minutes to absorb the flavors.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and sear for 3 minutes per side, or until golden brown. Remove and set aside.
4. In the same skillet, add the rinsed rice and chicken broth. Stir to combine, scraping up any browned bits for extra flavor.
5. Return the pork chops to the skillet, nestling them into the rice. Dot with butter for added richness.
6. Cover the skillet with a tight-fitting lid or foil and bake for 25 minutes, or until the rice is tender and the pork reaches an internal temperature of 145°F (63°C).
7. Let it rest for 5 minutes before serving. Tip: This allows the juices to redistribute in the pork.
8. Garnish with fresh parsley before serving for a pop of color and freshness.

Delightfully tender pork chops sit atop fluffy, flavorful rice that’s soaked up all the delicious juices. Try serving it with a side of steamed greens or a crisp salad to round out the meal.

Pork Chop and Rice Soup

Oh, you’re going to love this Pork Chop and Rice Soup—it’s the ultimate comfort food that’s both hearty and easy to whip up on a busy weeknight.

Ingredients

• 2 pork chops, bone-in (for extra flavor)
• 1 cup white rice (jasmine or basmati works great)
• 4 cups chicken broth (low sodium if you’re watching salt)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 2 carrots, sliced (for a bit of crunch)
• 2 cloves garlic, minced (because garlic makes everything better)
• Salt and pepper (adjust to taste)
• 1 tsp thyme (dried or fresh, your choice)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Season the pork chops with salt and pepper, then sear them in the pot for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same pot, add the diced onion and sliced carrots. Cook for 5 minutes until the onion is translucent.
4. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
5. Add the rice to the pot, stirring to coat it with the oil and veggies for about 2 minutes.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
7. Return the pork chops to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the rice is tender.
8. Remove the pork chops, shred the meat, and return it to the soup. Discard the bones.
9. Season the soup with additional salt and pepper if needed, then serve hot.

Perfect for chilly evenings, this soup boasts tender pork, fluffy rice, and a rich broth. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

BBQ Pork Chop with Wild Rice

Delicious doesn’t even begin to describe these BBQ pork chops paired with wild rice. You’ll love how the smoky flavors blend with the nutty rice, making it a perfect weeknight dinner that feels a bit fancy.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup wild rice (rinsed)
• 2 cups water (for cooking rice)
• 1/2 cup BBQ sauce (your favorite brand)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp butter (for extra flavor in rice)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Season both sides of the pork chops with salt and pepper.
3. Brush the pork chops lightly with olive oil to prevent sticking.
4. Grill the pork chops for 4-5 minutes per side, or until internal temperature reaches 145°F.
5. During the last 2 minutes of grilling, brush each chop with BBQ sauce.
6. While the pork chops grill, bring 2 cups of water to a boil in a medium saucepan.
7. Add the rinsed wild rice and a pinch of salt to the boiling water.
8. Reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender and water is absorbed.
9. Stir in butter before serving for extra richness.

Velvety wild rice complements the juicy, smoky pork chops beautifully. Try serving this dish with a crisp green salad or roasted vegetables for a complete meal.

Pork Chop and Rice Bake with Mushrooms

Perfect for those nights when you’re craving something hearty without spending hours in the kitchen, this pork chop and rice bake with mushrooms is a one-pan wonder that delivers on flavor and ease.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup long-grain white rice (rinsed)
• 2 cups chicken broth (low sodium preferred)
• 1 cup sliced mushrooms (cremini or button)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking throughout the bake.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3 minutes per side, or until golden brown. Remove and set aside. Tip: Don’t overcrowd the pan to get a good sear.
3. In the same skillet, sauté onions and garlic until soft, about 2 minutes. Add mushrooms and cook for another 3 minutes until they start to brown.
4. Stir in the rice, thyme, salt, and pepper, coating the rice with the flavors in the pan. Pour in the chicken broth and bring to a simmer.
5. Nestle the pork chops back into the skillet, covering them with the rice mixture. Cover with a lid or foil and bake for 25 minutes. Tip: Check the rice at 20 minutes to avoid overcooking.
6. Remove from oven and let it sit covered for 5 minutes. This allows the rice to absorb any remaining liquid and the pork chops to rest. Tip: The internal temperature of the pork should reach 145°F for perfect doneness.

Brimming with savory flavors, the pork chops come out juicy, while the rice is fluffy and infused with the earthy taste of mushrooms. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of steamed greens for a pop of color.

Pork Chop and Rice Stir Fry

Now, who doesn’t love a quick and satisfying meal after a long day? This Pork Chop and Rice Stir Fry is your ticket to a delicious dinner without the fuss. It’s packed with flavor, easy to make, and uses ingredients you probably already have.

Ingredients

• 1 cup white rice (or brown rice for a healthier option)
• 2 pork chops, thinly sliced (about 1/2 inch thick for even cooking)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 cup frozen peas and carrots (no need to thaw)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Cook the rice according to package instructions and set aside. Tip: Rinse the rice before cooking to remove excess starch.
2. Heat 1 tbsp of oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the sliced pork chops to the skillet, seasoning with garlic powder and black pepper. Cook for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove the pork from the skillet and set aside. Add the remaining 1 tbsp of oil to the same skillet.
5. Toss in the frozen peas and carrots, stirring occasionally for 2-3 minutes until slightly softened.
6. Return the pork to the skillet, add the cooked rice and soy sauce. Stir everything together for another 2 minutes until well combined and heated through. Tip: Add a splash of water if the rice seems dry.

Out of the skillet, this dish boasts a perfect balance of tender pork, fluffy rice, and crisp veggies. Serve it with a sprinkle of green onions or a dash of hot sauce for an extra kick.

Pork Chop and Rice Pilaf

Ever find yourself staring into the fridge, wondering what to make for dinner that’s both satisfying and straightforward? This pork chop and rice pilaf combo is your answer—simple, flavorful, and just the thing for a busy weeknight.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (for juiciness)
• 1 cup long-grain white rice (basmati works great for fragrance)
• 2 cups chicken broth (or water, but broth adds more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp dried thyme (or 1 tsp fresh)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the pork chops later.
2. Heat olive oil in a large skillet over medium heat. Add the pork chops and sear for 3 minutes on each side until golden brown. Remove and set aside. Tip: Don’t overcrowd the pan to ensure a good sear.
3. In the same skillet, add the chopped onion and sauté for 2 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
4. Stir in the rice, thyme, salt, and pepper, coating the rice in the oil and onion mixture for about 1 minute. This step enhances the rice’s flavor.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfectly cooked rice.
6. Place the seared pork chops on top of the rice. Cover and transfer the skillet to the preheated oven. Bake for 20 minutes or until the pork reaches an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.
7. Let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist pork chops.

Out of the oven, the pork chops are juicy and tender, while the rice pilaf is fluffy and infused with all the savory flavors. Serve it with a side of steamed greens or a crisp salad for a complete meal that’s sure to impress.

Pork Chop and Rice with Creamy Sauce

Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen, this pork chop and rice with creamy sauce is a game-changer. You’ll love how the creamy sauce brings everything together, making each bite better than the last.

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• 1 cup long-grain white rice (rinsed)
• 2 cups chicken broth (or water for a lighter taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (to season)
• 1 tbsp butter (for extra richness)

Instructions

1. Season the pork chops with salt, pepper, and garlic powder on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender.
4. Stir in the heavy cream and butter into the rice until the sauce becomes creamy. Tip: If the sauce is too thick, add a little more broth or water to reach your desired consistency.
5. Return the pork chops to the skillet, nestling them into the rice. Cover and let everything heat through for about 2 minutes. Tip: This step helps the flavors meld together beautifully.
6. Serve hot. Tip: Garnish with fresh parsley or grated Parmesan for an extra flavor boost.

Lusciously creamy and packed with flavor, this dish is a surefire way to impress. The pork chops stay juicy, while the rice absorbs all the deliciousness of the creamy sauce. Try serving it with a side of steamed veggies for a complete meal.

Pork Chop and Rice with Pineapple

Unbelievably easy and packed with flavor, this pork chop and rice with pineapple dish is your ticket to a satisfying meal without the fuss. You’ll love how the sweetness of the pineapple balances the savory pork.

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• 1 cup white rice (long grain works best)
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup chicken broth (for extra flavor)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (to season the pork chops)

Instructions

1. Season the pork chops on both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet. Cook for 4-5 minutes on each side, or until golden brown and internal temperature reaches 145°F.
4. Remove pork chops from the skillet and set aside on a plate, covered to keep warm.
5. In the same skillet, add the rice, pineapple chunks, soy sauce, and chicken broth. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 minutes, or until rice is tender and liquid is absorbed.
7. Return the pork chops to the skillet, nestling them into the rice. Cover and let sit for 2 minutes to warm through.
8. Serve hot, garnished with extra pineapple if desired. The rice will be fluffy with a hint of sweetness, perfectly complementing the juicy pork chops.

This dish brings a tropical twist to your dinner table, with the pineapple adding a bright contrast to the rich pork. Try serving it with a side of steamed veggies for a complete meal.

Pork Chop and Rice with Black Beans

Kickstart your dinner with this hearty Pork Chop and Rice with Black Beans dish. It’s a simple, flavorful meal that brings comfort to your table any night of the week.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup long-grain white rice (rinsed)
• 1 can black beans (15 oz, drained and rinsed)
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your skillet over medium-high heat and add olive oil.
2. Season pork chops with garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Sear pork chops for 3-4 minutes per side, until golden brown. Remove and set aside.
4. In the same skillet, add rinsed rice and toast for 1-2 minutes, stirring occasionally.
5. Pour in chicken broth and bring to a boil. Tip: Toasting the rice adds a nutty flavor.
6. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures perfect rice.
7. Stir in black beans and place pork chops on top of the rice. Cover and cook for another 5 minutes. Tip: The beans add protein and make the dish more filling.
8. Remove from heat and let it sit covered for 5 minutes before serving.

Best enjoyed when the pork chops are juicy and the rice is fluffy with a slight bite. Try serving it with a squeeze of lime for an extra zing.

Pork Chop and Rice with Green Beans

Alright, let’s dive into making this comforting Pork Chop and Rice with Green Beans dish that’s perfect for any weeknight dinner. You’ll love how simple yet satisfying it is, with juicy pork chops, fluffy rice, and crisp green beans all coming together in one pan.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup long-grain white rice (rinsed)
• 2 cups chicken broth (or water for a lighter taste)
• 1 lb green beans (trimmed, or use frozen for convenience)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (to season)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork chops with salt, pepper, and garlic powder on both sides.
3. Sear pork chops for 3-4 minutes per side until golden brown, then remove from skillet and set aside.
4. In the same skillet, add the rinsed rice and stir to coat with the remaining oil and pork drippings.
5. Pour in chicken broth, bring to a boil, then reduce heat to low and cover.
6. Simmer rice for 10 minutes, then arrange green beans on top and place pork chops over the beans.
7. Cover and cook for another 10 minutes, or until rice is tender and pork chops reach an internal temperature of 145°F.
8. Let rest for 5 minutes before serving to allow flavors to meld.

Ready to serve, this dish offers a delightful contrast between the tender pork chops, fluffy rice, and crunchy green beans. Try garnishing with a sprinkle of fresh parsley or a squeeze of lemon for an extra zing.

Conclusion

Savory and satisfying, these 16 pork chop and rice recipes are sure to delight your taste buds and simplify mealtime. Whether you’re craving something classic or adventurous, there’s a dish here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!