Pork Chops with Wild Rice Pilaf Skillet

Pork Chops with Wild Rice Pilaf takes about an hour to cook, but is well-worth the amazing flavor you’ll find in this dish.

Wild rice has always been one of my go-to side options when I’m cooking pork. I’m not sure why, but the texture and flavors seem to be a perfect pair. Cooked all in one pan, this dish is easy to prep and clean up. This one-skillet meal takes a little longer than my other skillet meals, but still works for a weeknight you aren’t as rushed.

The key to this recipe is timing with meals that contain rice. The final cook time will vary by type of rice, blend composition, brand, individual cooktop, and the addition of other ingredients. For this recipe, I used Lundberg Gourmet Wild Blend Rice. You’re welcome to use your favorite brand!

Typically, I opt for bone-in pork chops. Because this is prepared in one skillet, I decided to use boneless. The chops can easily become chewy if they are overcooked. Bone-in pork chops are more forgiving, but they will require a little additional cook time. To avoid overcooking, return the seared boneless chops to the skillet just before the wild rice is ready to serve.

One of my best tips for cooking pork is to allow it to sit at room temp for 30 minutes prior to cooking. Check the internal temperature with an instant-read thermometer while cooking and adjust 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).

Tools and Ingredients You’ll Need:

• Large skillet with a lid
• Spatula
• Olive oil
• Boneless pork chops
• Sea salt and black pepper
• Red onion
• Cloves of garlic
• Carrot
• Celery
• Wild rice blend
• Unsalted butter
• Chicken broth
• Fresh parsley

How to Make One-Skillet Pork Chops with Wild Rice Pilaf:

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!

PIN to SAVE!