The Yummiest Skillet Pork Chops| One Pan Pork Chops and Rice

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth can reduce sodium and calories.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat.

Add 4 center cut bone in pork chops to the skillet.

Season pork chops with a combination of sea salt and kosher salt, and ground black pepper.

Test the skillet for heat by holding your hand over it; when it's hot enough, add the pork chops.

Cook pork chops until browned on one side, then season the other side with salt and pepper before flipping.

Once browned on both sides, remove pork chops to a plate and pour off any excess fat from the pan.

Return the pan to heat and add a smidge of extra olive oil along with 1 medium diced onion; sauté on medium low for 2-3 minutes.

In a separate bowl, mix 1 can of mushroom soup with 2 oz of white wine and enough water to reach the 2 cup mark; stir to combine.

Once the onions have softened, add the mushroom soup mixture to the pan and stir well.

Bring the mixture to a boil, then stir in 1 cup of white long grain rice, coating it well with the sauce.

Return the pork chops to the pan, nestling them together with the rice.

Cover the pan tightly to retain steam and place it in a preheated oven at 350°F.

Bake for 30 to 45 minutes, checking for tenderness of the rice and pork chops before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens