Skip to Content

Skillet Pork Chops and Rice for Two

  • Save Recipe
  • Prep 20 min
  • Total 45 min
  • Servings 2
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
One-pan pork chops with gravy? Yes, please! All the better when they’re pan-seared to perfection and served up with caramelized onions on top of creamy rice.
Created May 11, 2017
  • Save
  • Share
  • Keep Screen On


  • 2 tablespoons butter
  • 2 (3/4-inch) bone-in pork loin chops (7 to 8 oz each), trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup thinly sliced yellow onion
  • 1 clove garlic, finely chopped
  • 1 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 1/2 cup uncooked regular white rice
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves


  • 1
    In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
  • 2
    Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
  • 3
    Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in centre reads at least 145°F. Sprinkle with parsley.

Expert Tips

  • Tip 1
    Opt for thicker pork chops (at least 3/4-inch chops), if possible.
  • Tip 2
    Like it hot? Sub crushed red pepper flakes for the ground black pepper.

Nutrition Information

650 Calories, 35g Total Fat, 38g Protein, 45g Total Carbs

Nutrition Facts

Serving Size: 2 servings
Total Fat
Saturated Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved