Pork and Rice



2 pork chops (bone-in or otherwise; although bone-in seems to end up more tender and juicy)

1 – 2 cloves minced/crushed garlic

1 cup of rice (doesn’t matter what kind, whatever you like)

1 onion, minced or chopped

2 cups water, chicken stock or broth



Heat a heavy bottom skillet or pot, on low-medium heat (hot enough to brown the pork chops).  Spray the pan with non-stick cooking spray, or a use a small amount of oil and add the chops.  Brown the chops, approximately 3 – 4 minutes per side.  You are not trying to cook them through, just brown them.  Also, you do not want the pan so hot that the bottom of the pan starts to scorch.  If that begins to happen turn down the heat.


After the chops have browned on both sides, remove them to a plate and pour the rice into the bottom of the pan.  Add the crushed or minced garlic, onion, and rice.  Stir this to incorporate the ingredients.


Brown the rice with the garlic and onion.  You probably don’t have to do the browning of the rice, I do, but don’t know why, it’s just the way I do it.  You’re trying to get the onions to sweat a bit and start to caramelize or brown as well.  You don’t have to use any particular rice, so use what you like, but not instant, as it will have to cook for approximately 20 minutes (or as long as your rice is supposed to cook). 


When the rice is browned, turn down the heat, and pour in your liquid.  Bring the rice to a boil (which it will likely immediate do because the pan is already hot, so watch out adding the liquid, it might boil and splash up on you).


Place the pork chops on/in the rice and put on the lid.  Immediately turn the heat to low and simmer, covered, for 15 – 20 minutes.  It’s important that the heat be low so it’s only at the point of simmering.


After 15 – 20 minutes, remove the pan from the heat, with the lid on and let rest for 15 minutes.  This allows the pork and rice to rest and the flavors to “meld” even more.


You can add any spices you like to the pork prior to browning, salt, pepper, whatever.  You can also add any herbs to the pot prior to putting on the lid (i.e., cayenne, paprika, red pepper flakes, parsley, cumin, cilantro).  Depending on the herbs you use, it’ll change the character of the dish and seem a little different every time you make it.  You can make it a Latin dish, an Italian dish, or an American dish depending on what you add.


If you like vegetables, like celery, or broccoli, you can also add those as well.  Changing the amount of water you use may be necessary, depending on additional ingredients or what type of rice you use.  Letting the pot rest seems to help a lot with it not being too “mushy” or too dry, but experiment.


3 Responses to “Pork and Rice”

  1. Tara Autrey Says:

    Only 5 more great recipes to post, and you’ll have outlined an entire week’s worth of meals for my family! (Okay–four. We eat pizza at least one night. Wait–three. I don’t cook on Friday night either. Do you see a trend?) Keep ’em coming!

  2. happiestmommies Says:

    Aaron–Trying this today. The tortilla soup was good, except that I didn’t have any celery on hand. I look forward to making it again with ALL the ingredients. Anyhow, I hope hubby likes this one too! And I hope to “see” you on the blog again soon. I’ve missed your stories, recipes, and rants.

  3. Deceptive and Delicious? We’ll See… « Happiest Mommy on the Block Says:

    […] I made Aaron’s pork and rice recipe found on his Number 34’s Blog. The rice was fabulous, while the pork was a little dry. […]

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