Pork Chops and Rice Skillet

This pork chops and rice skillet is pure comfort food that’s really simple to make. The rice gets super creamy from a mixture of mushroom soup and sour cream, and the pork chops cook up nice and juicy. You can have it all ready in about 30 minutes, which makes it great for busy weeknights when you want a good home-cooked meal.

The seasoning on the pork chops makes them really flavorful – the smoked paprika, garlic, and oregano work so well together. Once the seasoned pork is combined with the creamy rice, it’s just delicious.

I make this pork chops and rice recipe all the time because it’s simple and everyone in my family loves it. The rice is what makes it so good – it gets really creamy from the mushroom soup and sour cream, and the peas add a nice pop of color and freshness. Another favorite of ours to try is these Honey Mustard Pork Chops.

I usually serve this with extra vegetables on the side. Roasted broccoli is a family favorite, but green beans work great too. The vegetables taste so good when you mix them with the creamy sauce from the rice.

One thing that makes this dish extra tasty is taking time to brown the pork chops well at the start. This creates these flavorful browned bits in the pan that season the whole dish.

And don’t worry if you need to make substitutions – I’ve made this with all kinds of rice (brown rice is great), and you can swap out the peas for any vegetables you have on hand.

The leftovers are fantastic, too. The rice stays creamy when you reheat it, and somehow the flavors get even better the next day!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Pork chops: Thin, boneless pork chops work best in this recipe. They cook quickly and evenly.
• Rice: Long-grain white rice is what I usually use. The grains stay separate and soak up the sauce really well. Brown rice, jasmine rice, or even quinoa work too – just cook them according to their package directions first.
• Cream of mushroom soup: This is the base of our sauce. I like to use the low-sodium version so I can control the salt myself.
• Sour cream: Regular sour cream makes the sauce nice and creamy. Light sour cream works too, but the sauce won’t be quite as rich.
• Spices: The combination of smoked paprika, garlic powder, and oregano gives the pork chops great flavor. If you don’t have smoked paprika, regular paprika works – just add a tiny bit of liquid smoke if you want that smoky taste.
• Onion: A regular yellow onion is perfect here. It adds good flavor to the sauce and helps bring everything together.
• Peas: Frozen peas are super convenient and work great in this recipe. You can swap them out for other vegetables like corn, carrots, or green beans.
• Chicken broth: This helps thin out the sauce just enough. You can use vegetable broth instead if you prefer.
• Fresh parsley: This is just for sprinkling on top at the end. It adds some fresh flavor and looks nice, but you can skip it if you don’t have any.

How To Make Pork Chops and Rice Skillet

First, mix up your seasoning blend by combining smoked paprika, garlic powder, oregano, salt, and pepper in a small bowl. Season both sides of your pork chops well with this mixture.

Get a large skillet nice and hot over medium-high heat and add the olive oil. Once the oil is hot, add your seasoned pork chops to the pan. Let them cook for 2-3 minutes on each side until they’re nicely browned. Take them out of the pan and set them aside for now.

Using the same skillet, toss in your diced onion. Cook it for about 2-3 minutes until it starts to soften – it’ll pick up all those good flavors left in the pan from the pork chops.

Turn the heat down to low and add the cream of mushroom soup, sour cream, and chicken broth. Stir everything together until it’s smooth and well combined. This is your creamy sauce base. Then add your cooked rice and thawed peas to the skillet, stirring them into the sauce.

Place the pork chops back in the pan right on top of the rice mixture. Cover the skillet and let everything cook together for 4-5 minutes, or until the pork chops are heated through. You want them to reach 145°F inside.

Once everything is hot, you’re ready to serve. If you want, sprinkle some fresh parsley on top for a bit of color.

Substitutions and Variations

• Use different rice. Brown rice adds a nutty flavor, or try jasmine rice for something aromatic. Just cook the rice according to its package directions before adding it to the dish.
• Mix up the vegetables. Instead of peas, try corn, green beans, or diced carrots. Fresh vegetables will need a bit more cooking time than frozen ones.
• Change the base. While rice is traditional, this recipe works great with orzo pasta or quinoa too. Just adjust the cooking liquid as needed.
• Make it richer. Add some grated parmesan cheese to the sauce for extra flavor and creaminess.

Storing and Freezing

Store: Keep your Pork Chops and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. The rice might be a bit thick after being in the fridge, but it will become creamy again when heated.

Freeze: This dish freezes well. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Recipe Tips

• Let the pork chops cook without moving them around too much. If you keep flipping them, they won’t get that nice brown crust.
• If you’re using bone-in pork chops, give them a few extra minutes to cook through.
• When adding the rice to the sauce, fold it in gently. This keeps the rice grains from breaking up and becoming mushy.
• Fresh vegetables like carrots or green beans need more cooking time than frozen peas. Add them earlier in the cooking process so they have time to become tender.
• The sauce might look a bit thick at first, but it will loosen up as it heats with the rice. If it’s still too thick, add a splash of more chicken broth.

Why is my rice getting mushy?

This usually happens if the rice is overcooked before adding it to the sauce, or if there’s too much liquid in the sauce. Make sure your rice is just cooked (not soft) before adding it, and if your sauce seems too thin, let it simmer a minute before adding the rice.

Can I use bone-in pork chops instead?

Yes, bone-in pork chops will work just fine. They will take a little longer to cook, so check the internal temperature to ensure they’re done. On a meat thermometer, they should reach an internal temperature of 145°F.

What if I don’t have sour cream?

Plain Greek yogurt makes a good substitute. It creates the same creamy texture, though the taste will be slightly tangier.

This Pork Chops and Rice skillet comes together so easily, and they always turn out great. The creamy sauce and seasoned pork make such a good combination, and having the rice and vegetables cooked right in the same pan means cleanup is quick, too. And since it uses basic ingredients most of us have on hand, you can make it anytime you’re craving some good comfort food!