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This one-pan boneless pork chops and rice recipe transforms weeknight dinners into a restaurant-worthy meal with minimal effort.
The secret lies in searing pork chops with garlic-herb butter while simmering fragrant jasmine rice in the same pan—creating a flavorful, aromatic dish that requires just one skillet and 30 minutes of active time. The result?
Juicy, herb-infused pork chops paired with perfectly seasoned rice, all infused with the same savory essence.
What sets this recipe apart is its simplicity without sacrificing depth of flavor. You'll start with boneless pork chops that develop a golden crust while staying tender inside, thanks to a precise searing technique.
Meanwhile, the rice absorbs the garlic and herb-infused juices from the pan, eliminating the need for separate seasoning. The dish balances protein and carbs perfectly, making it both satisfying and well-rounded. Serve with a side of roasted vegetables or a simple salad for a complete meal.
Ingredients for boneless pork chops and rice
Four pork chops, jasmine rice, and aromatic herbs create a restaurant-style one-pan masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🐖 | 4 whole | 1-inch thick, cutlets preferred |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, long-grain preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for searing |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For pan searing |
| Lemon Zest 🍋 | 1 tsp | Fresh, for brightness |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The pork chops are the foundation—look for even 1-inch thickness at the butcher counter for consistent cooking. Whole Foods and Trader Joe's carry excellent pre-cut boneless cutlets, but if buying whole, ask for the loin section. Fresh herbs elevate the dish dramatically; Williams-Sonoma sells pre-chopped thyme and rosemary bundles that save time. For the rice, jasmine varieties from Asian markets offer superior fragrance and texture compared to standard long-grain options. The butter should be cold when cubed—this creates the perfect crust during searing.
No fresh thyme? Dried thyme at one-third the amount works, though fresh provides brighter flavor. Substitute Italian seasoning for rosemary if needed, but the earthy pine notes are essential. For extra richness, swap half the chicken broth for white wine. The olive oil can be omitted if you prefer butter-only searing, though it adds a pleasant fruity contrast. If your pork chops vary in thickness, pound the thicker ones to even thickness before cooking. The lemon zest can be omitted if you prefer a more neutral profile, but it brightens the dish beautifully.
This dish reheats exceptionally well—store in an airtight container for up to 3 days in the fridge. For longer storage, freeze portions for up to 2 months. The rice benefits from a 10-minute rest after cooking before serving—cover with a damp towel to maintain moisture. Garnish with parsley just before serving to preserve its vibrant color. Leftovers make excellent lunches; portion into containers with the rice and pork chops kept separate to prevent sogginess.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just sear the pork chops in butter, toss in garlic and thyme, then nestle the rice around them. The same pan does all the work while you sip coffee. (Yes, even on a Tuesday night.)
- Butter-Garlic Bliss: That golden crust on the pork? Pure satisfaction. The butter melts into the rice, while the garlic and thyme turn it into something dangerously addictive—like a hug in a bowl.
- Lunchbox Hero: Pack the leftovers cold for lunch, and the rice stays fluffy while the pork stays tender. Honestly, my kids fight over these containers, and I don’t even decorate them.
- Budget Win: Pork chops stretch further than you’d think, and jasmine rice is my wallet’s best friend. Three chops feed four, and the flavor makes it feel like a restaurant meal. (Between us, it’s my secret weapon.)
Step-by-step instructions for one-pan garlic-herb pork chops with rice
This method delivers perfectly seared pork chops paired with fragrant jasmine rice in a single pan.
Season and Sear the Pork Chops
Pat the 4 whole boneless pork chops completely dry with paper towels—this ensures maximum crispiness. In a small bowl, combine 1.5 teaspoons Diamond Crystal kosher salt, 0.5 teaspoon ground black pepper, 0.25 cup chopped fresh thyme leaves, and 1 tablespoon finely chopped fresh rosemary. Rub this mixture generously over both sides of each pork chop, pressing firmly so the seasoning adheres.
Heat 1 tablespoon extra-virgin olive oil in a large, heavy skillet (cast iron works best) over medium-high heat until shimmering. Add the 0.5 cup cold cubed unsalted butter and let it melt completely, about 1 minute. Place the pork chops in the skillet and cook undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. You'll know they're ready when they release easily from the pan.
Sauté Aromatics and Toast the Rice
Remove the pork chops from the skillet and set them aside on a plate. In the same pan, reduce heat to medium and add the 6 minced garlic cloves. Sauté for 30 seconds until fragrant—don't let them brown or they'll turn bitter. Stir in the 1.5 cups uncooked jasmine rice, coating it evenly with the garlic butter mixture. Toast the rice for 1 minute, stirring constantly, until you can smell its nutty aroma.
Pour in the 1.5 cups chicken broth and bring to a gentle simmer. The liquid should just barely cover the rice. Sprinkle the 1 teaspoon lemon zest over the top, then return the pork chops to the pan, nestling them into the rice. Cover the skillet tightly with a lid and reduce heat to low. Simmer for 15 minutes without disturbing it—this allows the rice to absorb the liquid evenly.
Rest and Finish the Dish
After 15 minutes, check the rice for doneness by lifting a grain—it should be tender but still slightly firm in the center. If it's not quite ready, cover and cook for 2-3 more minutes. Once the rice is cooked, remove the pork chops from the pan and let them rest on a clean plate for 5 minutes. This resting period ensures the juices redistribute, preventing dry meat.
While the pork chops rest, fluff the rice gently with a fork. If it's too dry, add 1-2 tablespoons of water and stir to combine. Return the pork chops to the pan, spooning some of the rice and any accumulated juices over the top. Garnish with 0.125 cup chopped fresh parsley and serve immediately, with the pork chops sliced against the grain for maximum tenderness.
Pro Tips For Making Boneless Pork Chops And Rice
- SEAR HARD, THEN BAKE: I used to rush the pork chops and end up with bland, gray meat—until I learned to sear them crazy hot in butter for 3-4 minutes per side until deep golden, then finish in a 375°F oven. The crust locks in flavor while the center stays juicy, and that butter pools into a rich sauce for the rice.
- SALT THE CHOPS FIRST: Skip seasoning until after searing, but do salt the pork chops generously (about 1 tsp per side) at least 30 minutes before cooking. The salt penetrates better, and you’ll get that crisp crust without overpowering the dish—especially important when using unsalted butter later.
- MINCE THAT THYME: Fresh thyme leaves are great, but mincing them (not just tearing) releases their oils into the butter and rice. I used to just toss in whole sprigs—now I pulse them in a tiny food processor or chop finely with a knife. It makes the aroma way more consistent throughout the dish.
- COOK RICE IN BUTTER SAVINGS: Don’t rinse the jasmine rice—just cook it in the same butter you seared the pork chops with. After removing the meat, let the butter cool slightly, then add the rice and garlic to the pan. The butter’s residual pork flavor infuses the rice while keeping it fragrant, cutting cleanup and adding depth.
Best sauces and condiments for this recipe
Garlic-Herb Butter Sauce
The star of this dish is the fragrant garlic-herb butter sauce that coats both the pork chops and rice. After searing the pork chops in ½ cup cold cubed butter with 6 minced garlic cloves, reduce the heat to medium and let the butter melt completely.
This creates a luxurious, aromatic base that infuses the rice with rich, savory depth. The secret? Don’t rush this step—let the butter foam and bubble gently for 1-2 minutes before adding the rice. This ensures maximum flavor extraction from the garlic without burning. 🌿
Lemon-Garlic Aioli
For a bright, tangy contrast, whip up a quick lemon-garlic aioli using ¼ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 minced garlic clove, and a pinch of salt.
Drizzle this over the finished dish just before serving to cut through the richness of the butter and pork. I like to add ½ teaspoon Dijon mustard for extra depth. Serve it on the side or dollop it directly onto the pork chops for a restaurant-worthy touch. 🍋
Pan Juices as Sauce
Never waste those precious pan juices! After removing the pork chops, spoon the flavorful liquid from the skillet into a small saucepan. Simmer over low heat for 2-3 minutes until slightly thickened. Stir in 1 teaspoon fresh parsley and a splash of chicken broth if needed to loosen.
This makes a quick, homemade gravy that ties the entire dish together. Drizzle it over the rice or use it to baste the pork chops for extra moisture. 💛
Spicy Sriracha Cream
For a kick of heat, blend 2 tablespoons sour cream with 1 teaspoon Sriracha and a pinch of salt. This spicy Sriracha cream adds a creamy, zesty contrast that pairs perfectly with the savory pork and rice.
Adjust the Sriracha to taste—start with ½ teaspoon if you prefer mild heat. Spoon it alongside the dish or swirl it into the pan juices for a spicy-sweet glaze. 🌶️
Herb-Infused Olive Oil
Transform your extra-virgin olive oil into a flavorful drizzle by infusing it with 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, and 2 minced garlic cloves. Heat the oil gently in a small saucepan for 2 minutes, then strain and let it cool.
Drizzle this fragrant oil over the finished dish to enhance the herbal notes. It also works beautifully as a finishing touch for roasted vegetables or crusty bread. 🫒
Nutrition facts
Frequently asked questions
Can I use boneless pork chops with skin for this recipe?
Yes, but you'll need to adjust the cooking time slightly. Skin-on chops take about 1-2 extra minutes per side to render the fat and crisp the skin. Remove the skin before serving if you prefer a cleaner bite, or leave it on for added texture and flavor.
What's the best way to ensure my pork chops stay juicy?
Start with room-temperature chops (take them out of the fridge 30 minutes before cooking) and pat them completely dry. Sear over medium-high heat until golden, then finish cooking at medium-low heat to prevent overcooking. Always let them rest for 5 minutes before slicing—this keeps the juices inside.
Can I substitute jasmine rice for another type?
Use basmati rice (same ratio) for a similar texture, or long-grain white rice if that's what you have. For extra flavor, try brown rice (increase broth by ½ cup and simmer 25 minutes covered). Avoid sticky rice varieties like sushi rice—they'll make the dish too dense.
How do I fix undercooked rice?
If your rice is still firm after 15 minutes, add 2-3 tablespoons of hot chicken broth and cover for 5-10 more minutes. Stir gently and check again. For best results, use a rice-to-liquid ratio of 1:1.5 (like this recipe) and avoid lifting the lid while cooking.
What's the best way to reheat leftovers?
Reheat pork chops and rice separately to prevent sogginess. Warm pork chops in a skillet over medium heat for 3-4 minutes per side until heated through. For rice, add 1 tablespoon water or broth per cup and steam covered for 2-3 minutes. Store leftovers in an airtight container for up to 3 days.