If you’re looking for a quick, flavour‑packed weeknight dinner that cooks in just one pan, these Skillet Chops & Rice are a delicious choice. Tender boneless pork loin chops are browned to a golden finish before simmering gently on a bed of aromatic rice seasoned with onion, garlic, oregano, coriander, chili powder, and a touch of cayenne for gentle heat . Everything cooks together for a no‑fuss, no‑muss meal that’s hearty, satisfying, and full of layered flavour.
Finished with chopped dry‑roasted peanuts and a bright, herb‑flecked lime and honey vinaigrette — the star that lifts the whole dish — this recipe delivers a perfect balance of savoury, spicy, sweet, and tangy in every bite . Serve with a simple tossed salad and crusty bread for a complete, comforting supper that’s sure to become a favourite.
We don't eat a lot of red meat in this house, especially beef. It has gotten really cost prohibitive as of late. All meat is getting expensive though, chicken and pork as well, and don't get me started on lamb. When I can find it here, the cost of it is through the roof. Pork is the cheapest of all of them at the moment.
I know a lot of people don't like to eat pork, and often complain about it being dry sometimes, but really if it is cooked properly there are no issues with it being dry. Today's pork is also nice and lean, and this recipe I am sharing with you today is perfect for making them shine in the juiciest, most delicious way.
This is a deliciously spiced dish, which is not only quick and easy to make, but cooks all in one pan. No fuss. No muss. Just the way I like things. Browned chops nestled into a spicy/herby rice mixture and cooked until tender and juicy. A delicious lime and herb vinaigrette dressing is drizzled over them at the end, along with some chopped dry roasted peanuts for a bit of crunch and saltiness.
This is a truly lovely all in one meal that is not only easy to make, but economical and delicious. All you need on the side is perhaps a salad and some crusty bread or a few steamed vegetables and everyone will be very happy with what you set in front of them!
INGREDIENTS NEEDED
TO MAKE
SKILLET PORK CHOPS AND RICE
Simple ingredients put together in the most delicious way. Its a long list, but most of it is seasonings and flavor additions, things most of us already have in our store cupboards.
For the Chops:
For the rice:
You will also need:
For the dressing:
NOTES ON INGREDIENTS
HOW TO MAKE SKILLET PORK CHOPS & RICE
These are very simple to make and oh-so-delicious when done!
🌟HINTS AND TIPS FOR SUCCESS
Slash the fat so the chops stay flat Cutting the fatty edge at 1‑inch intervals keeps the chops from curling as they brown .
Don’t overcook the pork Pork loin is very lean, so keep an eye on the timing — overcooking will toughen the meat . Remove the chops as soon as they’re cooked through and let them rest while the rice finishes.
Use the same pan for maximum flavour Cooking the onions and garlic in the pork drippings builds a deeper, richer base for the rice .
Toast the spices in the pan Stirring the oregano, coriander, chili powder, cayenne, and tomato purée into the onions before adding the rice helps bloom the spices and intensify the flavour .
Coat the rice well before adding stock Stirring the rice into the spice mixture ensures every grain absorbs flavour and cooks evenly .
Add extra stock only if needed Check the rice as it cooks — add a splash of stock if it’s getting dry, but avoid adding too much or you’ll end up with watery rice. You note that you rarely need the extra cup .
Aim for “dryish” rice This dish isn’t meant to be soupy — the rice should be fluffy and separate, not wet .
Finish with peanuts for texture Stirring in chopped dry‑roasted peanuts at the end adds a lovely crunch and contrast to the tender rice and pork .
Don’t skip the lime‑honey vinaigrette This bright, tangy dressing is the star of the dish — it lifts and balances all the savoury, spicy flavours beautifully .
Serve immediately for best texture The rice stays fluffiest and the pork stays juiciest when served right away, with extra dressing at the table for drizzling
FREQUENTLY ASKED QUESTIONS
CAN I USE BONE-IN CHOPS INSTEAD OF BONELESS?
Yes — bone‑in chops will work, but you may need to increase the cooking time slightly to ensure they cook through. Just be careful not to overcook them, as pork loin is very lean and can become tough if cooked too long
WHAT IF MY RICE DOESN'T COOK WITHIN THE ALOTTED TIME?
Simply add a splash more chicken stock and continue cooking until the rice is tender. You note that you rarely need extra stock, but adding a bit at a time is better than ending up with watery rice.
HOW SPICY IS THIS DISH?
The seasoning blend is warm and flavourful without being overly hot — chili powder, coriander, and just a pinch of cayenne give it gentle heat without “blowing your head off.” You can adjust the amounts as per your own taste.
CAN THIS BE MADE AHEAD OF TIME?
It’s best served fresh so the rice stays fluffy and the chops stay tender. However, leftovers reheat well if stored in the fridge and warmed gently.
CAN I LEAVE OUT THE PEANUTS?
The chopped dry‑roasted peanuts add great texture and a lovely nutty finish, but you can omit them if needed. They’re stirred into the rice at the end and sprinkled on top for serving.
WHAT DOES THE LIME-HONEY DRESSING ADD?
A lot! The fresh herbs, lime zest, honey, and olive oil create a bright, tangy vinaigrette that lifts the whole dish and ties all the flavours together. I think this dressing is the real star of this recipe.
CAN I USE BROWN RICE INSTEAD OF WHITE?
Brown rice takes much longer to cook and would require significantly more liquid, so it’s not recommended for this one‑pan method.
WHAT SIDE DISHES CAN BE SERVED WITH THIS DISH?
A simple tossed salad and some crusty bread make perfect sides, keeping the meal light and balanced
A FEW OTHER PORK CHOP RECIPES FOR YOU TO ENJOY
Pork is what they call the other white meat. Today's pork is a lot leaner and safer than pork from years ago and is one of the more affordable cuts of meat these days. We love chops and here are a few more tasty ways to prepare them.
PORK CHOPS WITH CREAM GRAVY - Tender, golden‑brown pork chops are pan‑seared to perfection and finished with a lush, peppery cream gravy that’s every bit as comforting as old‑fashioned country cooking. Juicy, well‑seasoned, and bathed in a silky sauce, this simple skillet supper turns humble chops into a cozy, satisfying meal you’ll want to make again and again.
MAPLE GLAZED PORK CHOPS - Tender bone‑in pork chops are rubbed with brown sugar, pan‑seared to a gorgeous golden finish, and bathed in a glossy maple‑mushroom glaze that reduces to pure magic. With sweet amber syrup, savory mushrooms, and juicy chops cooked to perfection, this quick skillet supper delivers big comfort and irresistible flavor in under 30 minutes.
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Yield: Serves 4
Author: Marie Rayner
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Did you know if you slash the fatty edge of your pork chops, they won't curl up when you cook them? Its true. This is delicious with fabulously flavoured rice, tender chops, and a lovely coriander lime dressing. All in one pan.
For the Chops:
For the rice:
You will also need:
For the dressing:
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