If you’re looking for a quick, flavour‑packed weeknight dinner that cooks in just one pan, these Skillet Chops & Rice are a delicious choice. Tender boneless pork loin chops are browned to a golden finish before simmering gently on a bed of aromatic rice seasoned with onion, garlic, oregano, coriander, chili powder, and a touch of cayenne for gentle heat . Everything cooks together for a no‑fuss, no‑muss meal that’s hearty, satisfying, and full of layered flavour.
Finished with chopped dry‑roasted peanuts and a bright, herb‑flecked lime and honey vinaigrette — the star that lifts the whole dish — this recipe delivers a perfect balance of savoury, spicy, sweet, and tangy in every bite . Serve with a simple tossed salad and crusty bread for a complete, comforting supper that’s sure to become a favourite.
- 4 boneless pork loin chops, 3/4 to 1 inch thick
- salt and black pepper
- 1 TBS oil
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 TBS tomato puree (tomato paste)
- 1 tsp dried oregano
- 1 tsp mild chili powder
- 1/4 tsp ground coriander
- pinch cayenne pepper
- 315g of long grain rice (1 1/2 cups)
- 720ml chicken stock (3 cups)
- ( an additional 240ml/1 cup chicken stock, as needed)
- 4 TBS coarsely chopped dry roasted peanuts
- 2 TBS finely chopped fresh coriander leaf (Cilantro)
- 1 TBS finely chopped fresh parsley
- 1 TBS finely chopped fresh oregano
- 1 TBS finely chopped fresh chives
- 2 tsp finely grated lime zest
- salt and black pepper to taste
- 1 TBS liquid honey
- 3 TBS fresh lime juice
- 3 TBS extra virgin olive oil
- Try to use thickish boneless chops. If they are too thin they will dry out.
- My onion was about the size of a small orange.
- I used Bens Converted long grain rice.
- I used reconstituted Better than Bullion Chicken concentrate to make up the stock.
- You can leave the peanuts out if you have issues with peanuts. Coarsely chopped roasted almonds would also work well.
- The fresh herbs make for the best dressing. Much better than dried.
- Trim your chops and slash the fat along the edge at 1 inch intervals. Pat dry and season all over with salt and black pepper. (Slashing the fat helps to prevent them from curling up in the skillet as they cook.)
- Heat the oil in a 12 inch skillet which has a tight fitting lid. Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side. Remove to a plate. (They don't need to be cooked through as they will be cooking further with the rice.)
- Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute. (Don't brown the garlic.)
- Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture. (Give it a good old stir so that everything is coated evenly.)
- Add the chicken stock and bring to the boil. Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes on medium low heat. (Just tuck the chops in as best as possible. They shouldn't be covered. This will ensure the chops are cooked through, but not dry.)
- Transfer the chops to a cutting board, tend with foil and keep warm.
- Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed. Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required. (You may not need more seasoning. I didn't.)
- To make the dressing, whisk together all of the ingredients until well combined. (I use a wire whisk to do this.)
- Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way. (This is for serving.)
- Whisk the dressing again and spoon half of the dressing over the chops. Sprinkle with the remaining peanuts. Serve immediately. Serve any remaining dressing at the table. (You may want to double the dressing. Yes, it is THAT good!)
Slash the fat so the chops stay flat Cutting the fatty edge at 1‑inch intervals keeps the chops from curling as they brown .
Don’t overcook the pork Pork loin is very lean, so keep an eye on the timing — overcooking will toughen the meat . Remove the chops as soon as they’re cooked through and let them rest while the rice finishes.
Use the same pan for maximum flavour Cooking the onions and garlic in the pork drippings builds a deeper, richer base for the rice .
Toast the spices in the pan Stirring the oregano, coriander, chili powder, cayenne, and tomato purƩe into the onions before adding the rice helps bloom the spices and intensify the flavour .
Coat the rice well before adding stock Stirring the rice into the spice mixture ensures every grain absorbs flavour and cooks evenly .
Add extra stock only if needed Check the rice as it cooks — add a splash of stock if it’s getting dry, but avoid adding too much or you’ll end up with watery rice. You note that you rarely need the extra cup .
Aim for “dryish” rice This dish isn’t meant to be soupy — the rice should be fluffy and separate, not wet .
Finish with peanuts for texture Stirring in chopped dry‑roasted peanuts at the end adds a lovely crunch and contrast to the tender rice and pork .
Don’t skip the lime‑honey vinaigrette This bright, tangy dressing is the star of the dish — it lifts and balances all the savoury, spicy flavours beautifully .
Serve immediately for best texture The rice stays fluffiest and the pork stays juiciest when served right away, with extra dressing at the table for drizzling
Skillet Pork Chops and Rice
Did you know if you slash the fatty edge of your pork chops, they won't curl up when you cook them? Its true. This is delicious with fabulously flavoured rice, tender chops, and a lovely coriander lime dressing. All in one pan.
Ingredients
- 4 boneless pork loin chops, 3/4 to 1 inch thick
- salt and black pepper
- 1 TBS oil
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 TBS tomato puree (tomato paste)
- 1 tsp dried oregano
- 1 tsp mild chili powder
- 1/4 tsp ground coriander
- pinch cayenne pepper
- 315g of long grain rice (1 1/2 cups)
- 720ml chicken stock (3 cups)
- ( an additional 240ml/1 cup chicken stock, as needed)
- 4 TBS coarsely chopped dry roasted peanuts
- 2 TBS finely chopped fresh coriander leaf (Cilantro)
- 1 TBS finely chopped fresh parsley
- 1 TBS finely chopped fresh oregano
- 1 TBS finely chopped fresh chives
- 2 tsp finely grated lime zest
- salt and black pepper to taste
- 1 TBS liquid honey
- 3 TBS fresh lime juice
- 3 TBS extra virgin olive oil
Instructions
- Trim your chops and slash the fat along the edge at 1 inch intervals. Pat dry and season all over with salt and black pepper.
- Heat the oil in a 12 inch skillet which has a tight fitting lid. Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side. Remove to a plate.
- Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute.
- Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture.
- Add the chicken stock and bring to the boil. Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes on medium low heat.
- Transfer the chops to a cutting board, tend with foil and keep warm.
- Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed. Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required.
- To make the dressing, whisk together all of the ingredients until well combined.
- Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way.
- Whisk the dressing again and spoon half of the dressing over the chops. Sprinkle with the remaining peanuts. Serve immediately. Serve any remaining dressing at the table.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Post a Comment
Thanks for stopping by. I love to hear from you so do not be shy!
BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.
Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.
Thanks so much for your understanding! I appreciate you!