Pork Chops and Rice Skillet Recipe

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This hearty pork chops and rice skillet is ready in 30 minutes. Perfectly seasoned pork chops with creamy rice is a filling and flavorful meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 587kcal

In a small bowl, combine smoked paprika, garlic powder, dried oregano, salt, and black pepper. Season both sides of the pork chops with the spice mixture.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes per side or until browned. Remove the pork chops from the skillet and set aside on a plate.
In the same skillet, add the diced onion and sauté for 2-3 minutes, until softened.
Reduce the heat to low and stir in the condensed cream of mushroom soup, sour cream, and chicken broth. Mix well until the sauce is smooth and combined.
Add the cooked rice and thawed peas to the skillet, stirring gently to combine with the creamy sauce.
Place the seared pork chops on top of the rice mixture, nestling them into the rice mixture. Cover the skillet and simmer for 4-5 minutes, or until the pork chops are heated through to 145°F internal temperature.
Serve the pork chops and rice hot, garnished with chopped fresh parsley, if desired.

Cook pork chops to an internal temperature of 145°F, then allow them to rest for at least 3 minutes before serving.

Store your Pork Chops and Rice in an airtight container in the refrigerator for up to 3 days.