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Smothered Pork Chops with Yellow Rice - Comforting, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pork Chops: 4 bone-in pork chops (about 1 inch thick), or boneless if you prefer
  • Seasoning: 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder
  • Flour: 1/3 cup all-purpose flour (for dredging and thickening)
  • Fat: 2 tablespoons olive oil, 2 tablespoons unsalted butter
  • Aromatics: 1 large yellow onion, thinly sliced; 2 garlic cloves, minced
  • Broth: 2 cups low-sodium chicken broth
  • Creaminess: 1/2 cup heavy cream or half-and-half
  • Herbs and tang: 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Yellow Rice: 1.5 cups long-grain white rice, 2.5 cups water or broth, 1 tablespoon olive oil or butter, 1 teaspoon turmeric (or a pinch of saffron), 1 bay leaf, 1/2 teaspoon salt
  • Optional finish: Chopped parsley or chives; lemon wedges

Method
 

  1. Season the pork: Pat chops dry. Mix salt, pepper, paprika, and garlic powder. Season both sides. Lightly dredge in 2 tablespoons of the flour, shaking off excess.
  2. Start the rice: In a saucepan, heat 1 tablespoon oil or butter over medium. Add rice and toast for 1 minute. Stir in water or broth, turmeric (or saffron), bay leaf, and salt. Bring to a boil, reduce heat to low, cover, and cook 15–18 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff and keep warm.
  3. Sear the chops: In a large skillet, heat olive oil and butter over medium-high. Sear pork 3–4 minutes per side until well browned. Transfer to a plate.
  4. Cook the onions: Reduce heat to medium. Add sliced onions with a pinch of salt. Cook 6–8 minutes, stirring, until soft and golden. Add garlic and cook 30 seconds.
  5. Build the gravy: Sprinkle remaining flour (about 2.5–3 tablespoons) over onions. Cook 1 minute, stirring. Slowly whisk in chicken broth. Add Dijon, Worcestershire, and thyme. Simmer until slightly thickened, 3–4 minutes.
  6. Smother and simmer: Return pork chops and any juices to the skillet. Reduce heat to medium-low. Cover and cook 10–12 minutes, turning once, until the chops reach an internal temperature of 145°F (63°C).
  7. Finish the sauce: Stir in cream. Simmer uncovered 2–3 minutes more until silky. Adjust salt and pepper. If the sauce is too thick, splash in extra broth.
  8. Serve: Spoon yellow rice onto plates, top with pork chops, and ladle over the onion gravy. Garnish with parsley or chives and a squeeze of lemon if you like.