Skillet Pork Chops and Rice

By fuzzygroup

Ingredients

• 4 T unsalted butter, softened
• 2 T minced fresh parsley
• 2 1/4 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 4 (6-8 oz) boneless pork chops, 3/4-1" thick, trimmed
• salt and pepper
• 1 onion, chopped fine
• 1 garlic clove, minced
• 1/2 tsp dried thyme

Preparation

Step 1

1. Combine 2 T butter and parsley in bowl; reserve. Microwave 1 cup broth and rice in covered large bowl until liquid is absorbed, 6-8 mins.

2. Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Melt 1 T butter in 12" skillet over medium-high heat. Brown chops, 3-4 mins per side. Transfer to plate and tent loosely with foil. Melt remaining 1 T butter in now-empty skillet over medium-high heat. Cook onion until browned, 6-8 mins. Add garlic and thyme and cook until fragrant, abut 30 seconds.

3. Stir in parcooked rice and remaining 1 1/4 cups broth and bring to boil. Return chops and any accumulated juices to skillet and cook covered, over medium-low heat until pork registers 145 and rice is tender, 12-15 mins. Serve pork with reserved parsley butter.

Note: To keep these quick-cooking chops from curling, cut two slits about 2" apart through the fat around the outside of each chop.