Boneless Pork Chops with Wild Rice Pilaf: Easy One-Skillet Delight
Looking for a delicious and hassle-free meal? Look no further than this mouthwatering recipe for Boneless Pork Chops with Wild Rice Pilaf. The best part? You can prepare the entire meal in just one skillet, making cleanup a breeze. Not only does this method simplify the cooking process, but it also enhances the flavors by allowing the pork, aromatics, and rice to meld together beautifully. However, mastering the timing is crucial when it comes to one-skillet meals with rice. Fear not, we’ve got you covered with some handy tips to ensure perfectly cooked rice and tender pork chops.
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Cooking Rice to Perfection
One of the main challenges in one-skillet cooking is achieving perfectly cooked rice. You want the rice to be tender but not mushy, with each grain cooked through. The exact cook time can vary based on factors such as the rice type, blend composition, brand, cooktop, and the addition of other ingredients. It is essential to closely follow the preparation instructions for the specific brand of rice you’re using. For this recipe, we recommend using Lundberg Gourmet Wild Blend Rice, which I thoroughly tested and yielded excellent results.
Tackling Boneless Pork Chops
Boneless pork chops are incredibly versatile and can be a real treat when cooked just right. However, they can turn tough and chewy if overcooked. If you prefer bone-in pork chops, they are a more forgiving option but may require a slightly longer cook time.
To ensure juicy and tender boneless chops, follow these tips:
Allow the pork to rest at room temperature for about 30 minutes before cooking. This step ensures even cooking throughout the meat.
While cooking, use an instant-read thermometer to monitor the internal temperature. Remove the pork chops from the skillet once the temperature reaches 135°-138°F. Keep in mind that the temperature will continue to rise as the chops rest, reaching the recommended safe temperature of 145°F.
Time to Get Cooking
Now that you have a handle on the key factors, it’s time to get cooking. Start by heating a cast iron skillet over medium-high heat. Add a small amount of oil or butter, and when it’s hot, carefully sear the boneless pork chops for a few minutes on each side until they develop a beautiful golden crust. Once seared, remove the chops from the skillet and set them aside.
In the same skillet, add the aromatics and sauté until fragrant. This step allows the flavors to infuse into the dish. Next, add the wild rice or rice blend, along with the recommended amount of water or broth according to the rice package instructions. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer until the rice is tender and cooked through.
Just as the rice is nearing its final cook time, return the seared boneless pork chops to the skillet. This ensures they are reheated without overcooking. The pork chops will absorb the flavors from the skillet, resulting in a delightful harmony of tastes. Once the rice is perfectly cooked and the pork chops are reheated, it’s time to serve this delectable meal.
Looking for more easy skillet recipes? Try this Easy Beef Taco Skillet
Boneless Pork Chops with Wild Rice Pilaf
The Boneless Pork Chops with Wild Rice Pilaf Skillet is a game-changing recipe for busy individuals who crave a flavorful and fuss-free dinner. By utilizing one skillet, you not only simplify the cooking process but also allow the flavors to meld together beautifully. Remember to pay attention to the cooking time for the rice and follow the preparation instructions specific to your chosen brand. With a little care and attention, you’ll achieve tender, perfectly cooked pork chops that will impress even the most discerning palate. So, grab your skillet and embark on a culinary adventure with this delightful recipe.
Boneless Pork Chops with Wild Rice Pilaf: Easy One-Skillet Delight
Course: EntreeCuisine: AmericanDifficulty: Easy4
servings15
minutes50
minutesDiscover the perfect one-skillet meal: Boneless Pork Chops with Wild Rice Pilaf. Tender chops, flavorful rice, and easy cleanup. A recipe worth trying!
Ingredients
3 T. extra virgin olive oil, divided
3 T. extra virgin olive oil, divided
Sea salt and black pepper, to taste
½ medium red onion, finely chopped
2-3 cloves garlic, minced
1 large carrot, finely chopped
1 large stalk celery, finely chopped
1 c. wild rice blend
1 T. unsalted butter
1¾ c. chick broth
2 T. fresh parsley, finely chopped
Directions
- Add half the olive oil to a large cast iron skillet set over medium-high heat. Swirl the skillet so the oil evenly coats the bottom.
- Once the oil is shimmering, generously season the pork chops with salt and black pepper and add to the skillet. Sear until the chops are golden brown on the bottom and release easily from the skillet, approximately 4-5 minutes.
- Flip the chops and repeat this process on the remaining side. Remove from heat and transfer the chops to a plate once they reach 135-138°F on an instant-read thermometer. Cover loosely with foil and set aside.
- Decrease heat to medium and add remaining oil to the skillet. Add the red onion, garlic, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook until the vegetables soften and develop some color, approximately 4-5 minutes.
- Add the wild rice and butter and stir to combine. Toast the rice blend for 1-2 minutes, stirring continually.
- Add the broth and deglaze the bottom of the skillet by lightly scraping up the browned bits with a spatula or wooden spoon. Bring liquid to a boil and then immediately reduce heat to low. Cover and simmer for 35 minutes, then check for doneness and adjust final cook time accordingly.
- Once the rice is cooked through, remove the skillet from heat. Return the chops and the juices from the plate to the skillet and cover for 2-3 minutes to warm the chops up.
- To serve, transfer the chops to individual serving plates. Stir in the fresh parsley and fluff the rice with a fork and serve on the side. Enjoy!
Notes
- Allow the pork to rest at room temperature for 30 minutes prior to cooking. Then, check the internal temperature with an instant-read thermometer while cooking and adjust the final cook time accordingly. (Remove from heat once the temperature reaches 135°-138°F. The temperature will rise several degrees as the chops rest until it reaches the recommended safe temperature of 145°F).
