Skillet Pork Chops and Rice (Easy One‑Pan Dinner)

 

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.

 

We don't eat a lot of red meat in this house, especially beef. It has gotten really cost prohibitive as of late. All meat is getting expensive though, chicken and pork as well, and don't get me started on lamb. When I can find it here, the cost of it is through the roof. Pork is the cheapest of all of them at the moment.

I know a lot of people don't like to eat pork, and often complain about it being dry sometimes, but really if it is cooked properly there are no issues with it being dry. Today's pork is also nice and lean, and this recipe I am sharing with you today is perfect for making them shine in the juiciest, most delicious way.

This is a deliciously spiced dish, which is not only quick and easy to make, but cooks all in one pan. No fuss. No muss.  Just the way I like things. Browned chops nestled into a spicy/herby rice mixture and cooked until tender and juicy. A delicious lime and herb vinaigrette dressing is drizzled over them at the end, along with some chopped dry roasted peanuts for a bit of crunch and saltiness.  

This is a truly lovely all in one meal that is not only easy to make, but economical and delicious. All you need on the side is perhaps a salad and some crusty bread or a few steamed vegetables and everyone will be very happy with what you set in front of them!

 

INGREDIENTS NEEDED

TO MAKE

SKILLET PORK CHOPS AND RICE

Simple ingredients put together in the most delicious way. Its a long list, but most of it is seasonings and flavor additions, things most of us already have in our store cupboards.

For the Chops:

• 4 boneless pork loin chops, 3/4 to 1 inch thick
• salt and black pepper
• 1 TBS oil

For the rice:

• 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)

You will also need:

• 4 TBS coarsely chopped dry roasted peanuts

For the dressing:

• 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

 

NOTES ON INGREDIENTS

• 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. 

 

HOW TO MAKE SKILLET PORK CHOPS & RICE

These are very simple to make and oh-so-delicious when done!

1. 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.)
2. 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.)
3. 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.)
4. 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.)
5. 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.)
6. Transfer the chops to a cutting board, tend with foil and keep warm.
7. 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.)
8. To make the dressing, whisk together all of the ingredients until well combined. (I use a wire whisk to do this.)
9. 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.)
10. 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!)

 

🌟HINTS AND TIPS FOR SUCCESS

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 purée 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

 

 

FREQUENTLY ASKED QUESTIONS

CAN I USE BONE-IN CHOPS INSTEAD OF BONELESS?

Yes — bone‑in chops will work, but you may need to increase the cooking time slightly to ensure they cook through. Just be careful not to overcook them, as pork loin is very lean and can become tough if cooked too long 

WHAT IF MY RICE DOESN'T COOK WITHIN THE ALOTTED TIME?

Simply add a splash more chicken stock and continue cooking until the rice is tender. You note that you rarely need extra stock, but adding a bit at a time is better than ending up with watery rice.

HOW SPICY IS THIS DISH?

The seasoning blend is warm and flavourful without being overly hot — chili powder, coriander, and just a pinch of cayenne give it gentle heat without “blowing your head off.” You can adjust the amounts as per your own taste.

CAN THIS BE MADE AHEAD OF TIME?

It’s best served fresh so the rice stays fluffy and the chops stay tender. However, leftovers reheat well if stored in the fridge and warmed gently.

CAN I LEAVE OUT THE PEANUTS?

The chopped dry‑roasted peanuts add great texture and a lovely nutty finish, but you can omit them if needed. They’re stirred into the rice at the end and sprinkled on top for serving.

WHAT DOES THE LIME-HONEY DRESSING ADD?

 

A lot! The fresh herbs, lime zest, honey, and olive oil create a bright, tangy vinaigrette that lifts the whole dish and ties all the flavours together. I think this dressing is the real star of this recipe.

CAN I USE BROWN RICE INSTEAD OF WHITE?

Brown rice takes much longer to cook and would require significantly more liquid, so it’s not recommended for this one‑pan method.

WHAT SIDE DISHES CAN BE SERVED WITH THIS DISH?

A simple tossed salad and some crusty bread make perfect sides, keeping the meal light and balanced

 

A FEW OTHER PORK CHOP RECIPES FOR YOU TO ENJOY

Pork is what they call the other white meat. Today's pork is a lot leaner and safer than pork from years ago and is one of the more affordable cuts of meat these days. We love chops and here are a few more tasty ways to prepare them.

PORK CHOPS WITH CREAM GRAVY - Tender, golden‑brown pork chops are pan‑seared to perfection and finished with a lush, peppery cream gravy that’s every bit as comforting as old‑fashioned country cooking. Juicy, well‑seasoned, and bathed in a silky sauce, this simple skillet supper turns humble chops into a cozy, satisfying meal you’ll want to make again and again.

MAPLE GLAZED PORK CHOPS - Tender bone‑in pork chops are rubbed with brown sugar, pan‑seared to a gorgeous golden finish, and bathed in a glossy maple‑mushroom glaze that reduces to pure magic. With sweet amber syrup, savory mushrooms, and juicy chops cooked to perfection, this quick skillet supper delivers big comfort and irresistible flavor in under 30 minutes.

  

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Yield: Serves 4

Author: Marie Rayner

Skillet Pork Chops and Rice

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

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

For the Chops:

• 4 boneless pork loin chops, 3/4 to 1 inch thick
• salt and black pepper
• 1 TBS oil

For the rice:

• 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)

You will also need:

• 4 TBS coarsely chopped dry roasted peanuts

For the dressing:

• 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

1. 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.
2. 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.
3. Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute.
4. Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture.
5. 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.
6. Transfer the chops to a cutting board, tend with foil and keep warm.
7. 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.
8. To make the dressing, whisk together all of the ingredients until well combined.
9. Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way.
10. 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.

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