This one-pan creation delivers Southern comfort with minimal cleanup and maximum flavor. I’ve tested it in my small kitchen, and it never fails to bring warmth to the table.
The pork chops cook to tender perfection while the rice absorbs all the savory juices, creating a dish that feels like a hug on a plate. It’s a technique I refined after a few too-dry chops and underseasoned rice.
What you get is a balanced meal with juicy, golden pork and fluffy, flavorful rice, all in one skillet. The simplicity of the method lets the quality of the ingredients shine through.
Perfect for weeknight dinners or when you crave that homestyle satisfaction. Let’s make it happen.
Ingredients for Pork Chop and Rice Recipe Trisha Yearwood
Simple ingredients for a hearty Southern meal with minimal effort and big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning pork and rice |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For depth in seasoning |
| Onion Powder 🧅 | 1 tsp | Balances the savory flavors |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted for controlled seasoning |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Fresh Thyme Sprigs 🌿 | 3 pieces | Stems removed, leaves chopped |
| Olive Oil 🫒 | 1 tbsp | For searing pork chops |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork chops are the star here. Bone-in, center-cut stays juicy during cooking—avoid those thin pre-packaged ones, they dry out fast. I grab mine from Publix or Whole Foods when they’re on sale. The rice should be long-grain white (jasmine works too) for that fluffy texture. For the broth, Swanson or Kitchen Basics are reliable grocery store options.
No bone-in chops? Boneless will work but reduce cooking time by a minute or two. Out of fresh thyme? Dried thyme at one-third the amount works fine. Short on chicken broth? Water plus a bouillon cube gets you close. The onion can be shallots if you’ve got them (use two). And if you’re missing fresh parsley, a sprinkle of dried parsley on top still adds color.
Leftovers reheat nicely—cover with foil to keep the pork from drying out. Stores well in the fridge for 3-4 days. This dish doesn’t freeze great (rice gets mushy), so best to make just what you’ll eat. That said, the flavors actually get better overnight if you do have extras.
Why You’ll Love This Recipe
- One Pan Wonder: I love that everything cooks together—pork chops seared with just salt, pepper, and those powders, then rice soaking up all the flavor.
- Flavor Bomb: The garlic and onion powders give the chops this deep, savory crust that’s honestly restaurant-quality.
- Weeknight Hero: Between us, I’ve made this for weeknight dinners and Sunday suppers—it’s unfussy but feels special.
- Budget Stretcher: Bone-in chops are cheaper, and this feeds my family of four with leftovers for lunch.
Step-by-Step Instructions for Pork Chop and Rice
Here’s how I create this comforting one-pan meal with perfect timing and flavor.
Step 1: Season and Sear the Pork Chops
Pat the 4 whole Bone-In Pork Chops dry with paper towels—this ensures a good sear. Season both sides generously with ½ tsp Kosher Salt, ½ tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Onion Powder. Press the seasoning in so it adheres well.
Heat the 1 tbsp Olive Oil in a large, deep skillet over medium-high heat until it shimmers. Add the pork chops and sear for 4-5 minutes per side until golden brown and a meat thermometer reads 145°F. Transfer to a plate and tent with foil to keep warm.
Step 2: Sauté Aromatics for the Rice
In the same skillet, reduce heat to medium and add the 2 tbsp Butter. Once melted, add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until softened and translucent. Stir occasionally to prevent browning.
Add the chopped leaves from the 3 pieces Fresh Thyme Sprigs and cook for 30 seconds until fragrant. This builds a flavor base that infuses the rice with rich, savory depth.
Step 3: Cook the Rice in Chicken Broth
Stir in the 1.5 cups Long-Grain White Rice and toast for 1-2 minutes until the grains are lightly golden. This step enhances the nutty flavor of the rice and prevents a gummy texture.
Pour in the 2.5 cups Chicken Broth and the remaining 1 tsp Kosher Salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender. Don’t peek—steam is crucial for even cooking.
Step 4: Rest and Serve
Once the rice is done, return the pork chops to the skillet, nestling them into the rice. Cover and let everything rest for 5 minutes—this allows the juices in the pork to redistribute and the flavors to meld together.
Sprinkle with the 0.25 cup Fresh Parsley for a bright, fresh finish. Serve immediately, spooning extra rice onto each plate with a pork chop on top. The rice will have absorbed all the savory, buttery goodness from the pan, making every bite comforting and flavorful.
Pro Tips For Making Pork Chop And Rice Recipe Trisha Yearwood
- Pat Them Dry: Use paper towels to thoroughly dry the bone-in pork chops before seasoning—I learned this the hard way after my first batch steamed instead of seared in the pan.
- Season Twice: Hit the chops with kosher salt, black pepper, garlic powder, and onion powder before cooking, then give them another light dusting right as they go into the pan for maximum flavor.
- Don’t Rush the Rest: Let the cooked pork chops rest for 5-10 minutes under foil before slicing; skipping this step means all those juices end up on the cutting board instead of in the meat.
- Use the Fond: After removing the chops, pour a splash of water or broth into the hot pan to scrape up the browned bits—this adds serious depth to the rice or any pan sauce you’re making.
Creative Variations of This Recipe
Herb-Infused Twist
Swap the fresh thyme for rosemary and add 1 tsp lemon zest to the rice for a bright, aromatic variation. The piney notes of rosemary pair beautifully with pork, especially in colder months. 🌿
Creamy Mushroom Addition
After sautéing the onion, add 8 oz sliced cremini mushrooms and cook until browned. Stir in ¼ cup heavy cream with the broth for a richer, more luxurious dish. This reminds me of Nonna’s Sunday suppers.
Spicy Cajun Kick
Rub the pork chops with 1 tbsp Cajun seasoning instead of the standard spices. Add ½ tsp smoked paprika and a pinch of cayenne to the rice for heat. Use -andouille sausage slices on top for extra flair. 🔥
Apple-Cider Glaze
Deglaze the pan with ½ cup apple cider after searing the chops. Reduce by half before adding the rice. This New England-inspired version adds a touch of sweetness that complements the pork perfectly.
Mediterranean Flavors
Add ½ cup diced sun-dried tomatoes and ¼ cup crumbled feta to the rice. Use oregano instead of thyme for a Greek-inspired twist. Garnish with Kalamata olives for a salty finish.
Nutrition Facts
Frequently Asked Questions
What kind of skillet works best?
A heavy 12-inch skillet with a tight-fitting lid is ideal. Cast iron or stainless steel distributes heat evenly for searing and simmering. Avoid nonstick—it doesn’t brown the pork as well.
Can I use boneless pork chops?
Yes, but reduce searing time to 3-4 minutes per side and total cooking to 145°F. They cook faster and can dry out if overcooked. Bone-in stays juicier.
Why is my rice mushy?
Lifting the lid during cooking releases steam, leading to uneven absorption. Always keep it covered until the 18-20 minutes are up. Also, measure liquid precisely—too much broth makes gummy rice.
How do I store leftovers?
Transfer to an airtight container and refrigerate for up to 3-4 days. Reheat covered in the microwave with a splash of broth to keep the pork moist.
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