Easy Skillet Pork Chops and Rice

Steps

1. 1Season and Sear the Pork Chops
2. 2Pat 4 pork chops completely dry with paper towels. In small bowl, mix 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Season both sides of chops generously with spice mixture. Let chops rest at room temperature while heating pan.
3. 3Heat 1 tablespoon neutral oil and 1 tablespoon butter in large, deep 12-inch skillet or braiser over high heat until just barely smoking. Add pork chops in single layer, working in batches if needed to avoid crowding.
4. 4Sear 90 seconds to 2 minutes per side until deep golden crust forms — centers should still be raw. Transfer to plate and set aside. Do not wipe pan.
5. 5Build the Rice Base
6. 6Reduce heat to medium. Add finely diced yellow onion to pan drippings and cook, stirring occasionally, 4-5 minutes until softened and beginning to turn golden.
7. 7Add 4 minced garlic cloves and remaining 1 tablespoon butter and cook 60 seconds until fragrant.
8. 8Add 1½ cups long-grain white rice to pan and stir to coat every grain in drippings. Toast 2 minutes, stirring frequently, until rice smells nutty and looks slightly opaque.
9. 9Cook and Finish
10. 10Pour in 2½ cups chicken stock and 1 teaspoon Worcestershire sauce, scraping up every bit of fond from bottom of pan. Add 4 stems fresh thyme (or ½ teaspoon dried thyme). Bring to boil. Taste liquid and adjust salt if needed.
11. 11Nestle pork chops on top of rice along with any juices collected on plate. Reduce heat to low, cover tightly, and cook 10-12 minutes until rice is tender and has absorbed most of liquid but still looks slightly creamy and loose.
12. 12Remove from heat. Transfer pork chops to cutting board and let rest 3-4 minutes.
13. 13Remove thyme stems and stir ½ cup freshly grated parmesan into rice. Serve rice straight from pan, topped with pork chops.