Mix the salt pepper garlic powder and paprika. Once browned immediately add the pork chops to the pan with the rice.

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Cook stirring to coat the rice all over with the spice mixture.

Pork chops with rice. The pork chops are well seasoned seared and then steamed on top of flavorful rice. Add the chicken stock and bring to the boil. Pan Sear the chops.

Place pork chops on top of rice mixture in baking dish. Place the pork chops into the stock pot with the sauce mixture. Cover the pan with aluminum foil and bake at 425 for about 25-30 minutes or until the pork is cooked throughout.

I like to make Instant Pot pork chops and rice with tomatoes and plenty of seasoning. Cooking rice and meat in one pot makes the job really easy with minimal washing up after. Cook both sides of the pork chops over medium heat.

Brown floured and salted pork chops in oil. Bring 2 cups salted water to boil. Place in oven and bake for about 35-40 minutes.

Add garlic and saute for 3 minutes. Pick your favorite type of rice to pair with the pork chops -- white rice wild rice or brown rice will all work well. Transfer the chops to a cutting board tend with foil and keep warm.

The rice should be tender and the liquid absorbed. Sprinkle the Old Bay on each side of the pork chops reserving one teaspoon of seasoning for later. This adds more flavor than just cooking plain pork chops with rice.

Cover baking dish with aluminum foil. Rub into pork chops. Cover tightly and cook for 6 to 8 minutes on medium low heat.

In a 12-inch skillet with a lid heat olive oil over medium heat. Reduce to a simmer and nestle the chops down into the mix along with any pan juices accumulated. The cooking time may vary depending on the size and thickness of your pork chops.

Add mushroom soup and 14 cup water. How to Make Skillet Pork Chops and Rice. Heat oil in a large frying pan over medium-high heat.

Turn on the stove top to medium heat and cook the pork chops on both.

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