By Tracey
Skillet Pork Chops and Rice with Parsley Butter
from Cook’s Country
Ingredients:
- 4 tablespoons unsalted butter, softened and divided
- 2 tablespoons minced fresh parsley
- 2 1/4 cups low-sodium chicken broth, divided
- 1 cup long-grain white rice
- 4 (6- to 8-oz) boneless pork chops, 3/4 to 1 inch thick
- 1 medium onion, chopped fine
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
Directions:
In a small bowl, stir 2 tablespoons of the butter together with the parsley. Set aside.
In a large microwave safe bowl, combine 1 cup of the chicken broth and the rice. Cover the bowl with plastic wrap and microwave for 6-7 minutes, or until the liquid has been completely absorbed (note: all microwaves vary, so keep an eye and maybe check yours early just in case). Be very careful when you remove the plastic wrap from the bowl, the steam is super hot!
While the race is cooking, pat the pork chops dry with paper towels. Cut two slits, about 2 inches apart, in the fat cap around the outside edge of each pork chop (this will prevent them from curling up as they cook). Season both sides of the pork with salt and pepper. Set a 12-inch skillet over medium-high heat and add 1 tablespoon of the butter. When it’s melted and the pan is hot, add the chops. Brown on both sides, about 6-8 minutes total. Remove the pork chops to a plate and tent with foil.
Add the final tablespoon of butter to the skillet and melt, then add the onion and cook, stirring occasionally, until browned, about 6-7 minutes. Stir in the garlic and thyme, cooking just until fragrant, about 30 seconds.
Add the rice and the remaining 1 1/4 cups of chicken broth to the skillet. Bring the mixture to a boil, the nestle the pork chops and any accumulated juices in the pan. Reduce the heat to medium-low and cover the pan. Cook for 10-14 minutes, or until the rice is tender and the pork is cooked to your desired doneness (it should register at least 145 F on an instant read thermometer). Top the pork with the parsley butter when serving.
