Skillet Pork Chops And Rice. Music From Motopony.

Why is that anything to do with Christopher Walken so flippin’ funny?

Here is an idea for a quick and yummy dinner.

The rice is particularly good from being cooked in chicken broth. And the parsley butter melting into the pork is fantastic. A simple recipe that is full of flavor.

Skillet Pork Chops and Rice

Ingredients:

4 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
2 1/4 cups low-sodium chicken broth
1 cup long-grain white rice
4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed
Salt and pepper
1 onion, chopped fine
1 garlic clove, minced
1/2 teaspoon dried thyme

Directions:

1. Combine 2 tablespoons butter and parsley in bowl; reserve.

2. Microwave 1 cup broth and rice in covered large bowl until liquid is absorbed, 6 to 8 minutes.

3. Meanwhile, pat pork chops dry with paper towels and season with salt and pepper.

4. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Brown chops, 3 to 4 minutes per side. Transfer to plate and tent loosely with foil.

5. Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Cook onion until browned, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds.

6. Stir in parcooked rice and remaining 1¼ cups broth and bring to boil. Return pork chops and any accumulated juices to skillet and cook, covered, over medium-low heat until pork is cooked through and rice is tender, 12 to 15 minutes. Serve pork with reserved parsley butter.