One-Dish Pork Chops with Rice

This is a one-skillet wonder where the pork chops sit on top of the rice during baking, slowly releasing their fat and juices into the grain below. The result is rice that tastes like it was simmered in a pork-flavored broth, while the chops stay tender from the steam.

Toasting the rice in oil with the onions and peppers before adding tomatoes is a must, not a skip-able step. Translucent grains have a sealed exterior that absorbs liquid evenly, while raw rice goes mushy and uneven.

A spoonful of sugar in the tomatoes is the move that balances their natural acidity. Stewed tomatoes can lean sour without it, while sweetened tomatoes round into a more saucy, complete background flavor.

Use bone-in pork chops if possible. The bone insulates the meat from drying out and adds extra flavor to the rice as it bakes. Boneless chops can work but need closer monitoring to avoid going tough.

The parmesan layered between meat and rice creates a savory crust where they meet. Don’t sub fresh mozzarella, the harder aged cheese is what gives the dish its signature golden top.

Kitchen Tips

• Use a heavy oven-safe skillet, preferably cast iron. Lighter pans don’t hold heat evenly enough for the long bake.
• Pat the pork chops dry before placing on top so they brown rather than steam.
• The mid-bake stir at 50 minutes is what redistributes the juices and prevents the bottom from sticking.
• Let the dish rest 5 minutes before serving so the rice fully absorbs the last of the liquid.

Variations

• Swap pork chops for ¾ lb of hot Italian sausage for a spicier version.
• Add a teaspoon of smoked paprika to the rice for a Spanish paella lean.
• Stir in a handful of frozen peas in the last 10 minutes for color.