See, I have a rocky relationship with pork. In fact, it may be the reason why Bill is continually amazed by my kitchen successes today. One of the first meals I ever made for him was pork chops and it did not go well. They were flavorless, dry, and all-around gross. Clearly, they did not have the effect of Engagement Chicken ... or Chicken a la King! And since then, they've been pretty hit or miss for me.
I've had a handful of successful pork dishes, like my favorite barbecued pork, and a scrumptious roast I made several months ago. But I frequently encounter the same speed bump in pulling it off perfectly every time ... too often, my pork is over-cooked and dry. And this most likely occurs because I'm terrified of still-pink pork hitting my dinner toble!
Unfortunately, I had another dry debacle with this dish the other night. In fact, I fear I pulled off something the judges on Chopped might declare "inedible." At least the rice was a huge success! I'll just need to work on my under-cooked pork paranoia.
Skillet Pork Chops and Rice
4 tablespoons butter
2 tablespoons parsley
2 1/4 cups chicken broth
1 cup long grain white rice
4 boneless pork chops
Salt and pepper
1 onion, chopped fine
1 clove garlic, minced
1/2 teaspoon dried thyme
Combine 2 tablespoons butter and parsley in a small bowl and set aside. Microwave 1 cup broth and rice in covered bowl until liquid is absorbed, 6 to 8 minutes.
Pat pork chops dry and season both sides with salt and pepper. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Brown chops, 3 to 4 minutes per side. Transfer to plate and tent loosely with foil. Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Cook onion until browned, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds.
Stir in parcooked rice and remaining 1 1/4 cups broth and bring to a boil. Return pork chops and any accumulated juices to skillet and cook, covered, over medium-low heat until pork registers 145 degrees and rice is tender, 12 to 15 minutes. Serve pork with reserved parsley butter.