Nothing says “good ole-fashioned cooking” quite like the Pork Chop Skillet. After trying it yourself, you’ll be sure to agree, as you say things like “yum” or “this is really delicious.” Ready for a fluffy layer of wild, herbaceous rice with chopped, savory, pan-seared pork baked under a bed of rich tomatoes and summer corn? We hope so! It’s guaranteed to make everyone feel nostalgic for the good ole days of home cooking… except you don’t need to be nostalgic with this Pork Chop Skillet. It’s here for you now!
Ingredients
- 2 tablespoons butter
- 4 pork chops, boneless
- 1 1/4 cups water
- 1 (6-ounce) package long-grain and wild rice mix with herbs
- 1 (15.25-ounce) can corn, undrained
- 1 (14.5-ounce) can diced Italian-style tomatoes, undrained
Directions
Step 1 –Heat the butter in a large skillet over medium heat.
Step 2 –Add the pork chops to the skillet and cook until a thermometer inserted into the center of the pork reads at least 145 degrees F, about 10-15 minutes.
Step 3 –Transfer the cooked pork to a cutting board and cut each of them into bite-size pieces.
Step 4 –Add the water and the long-grain and wild rice mixed with herbs to the skillet and stir well.
Step 5 –Layer the pork chop pieces over the rice.
Step 6 –Pour the corn over the pork chop layer.
Step 7 –Pour the tomatoes over the corn layer.
Step 8 –Cover the skillet and simmer the pork chop skillet until the rice is tender and the liquid is absorbed, about 30-40 minutes.
Step 9 –Serve.
