Lemon-Garlic Pork Chops with Buttery Pea Rice

Make it

Instructions

1. 01

   Start the rice

   Set a medium saucepan with a tight-fitting lid on the stove and set out a large skillet, a clean plate, and a cutting board. Rinse 1 cup long-grain white rice in a sieve under cool running water until the water runs mostly clear; drain well. Put the rice, 2 cups water, and 1/2 tsp kosher salt in the saucepan. Bring to a boil over medium-high heat, about 3–5 minutes. Stir once, cover, reduce to low, and simmer for 15 minutes without lifting the lid; the rice should absorb nearly all the liquid. Use the simmering time for the next steps. | Why: Rinsing removes loose starch so the finished rice stays fluffy.

2. 02

   Prepare the sauce ingredients and season the chops

   While the rice simmers, peel and finely mince 2 garlic cloves. Wash 1 lemon, zest it, then cut and squeeze it; keep the zest and juice together in a small bowl and discard the seeds. Wash and dry 2 tbsp fresh parsley, then chop it. On a separate clean board or after washing the board and knife, pat 4 boneless pork chops (about 3/4 inch thick) dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/2 tsp black pepper. Wash your hands after handling the raw meat. | Why: Dry, evenly seasoned chops brown well, and preparing the aromatics now keeps the quick sauce from scorching.

3. 03

   Sear the pork chops

   Heat the large skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat the hot pan. Lay the chops in a single layer (cook in two batches if necessary); sear for about 4–5 minutes per side, adjusting the heat if the browned bits start to burn. When golden on both sides and a thermometer inserted sideways into the thickest part reads 145°F (63°C), transfer to the clean plate and rest at least 3 minutes. If cooking in batches, return the first batch to the plate while the second finishes; leave the browned bits in the pan. | Why: A hot skillet builds a flavorful crust, while the brief rest keeps the chops juicy.

4. 04

   Steam the peas and rest the rice

   Once the rice has simmered for its full 15 minutes, quickly scatter 1 cup frozen peas over it. Replace the lid immediately and cook on low for 3 minutes, until the peas are hot and bright green. Turn off the heat and let the rice stand, covered, for 5 minutes; make the sauce during this rest. | Why: The peas heat in the trapped steam without getting mushy, and the rice finishes absorbing moisture off the heat.

5. 05

   Make the lemon-garlic pan sauce

   While the rice rests and the chops sit on their plate, reduce the skillet heat to medium-low. Add the prepared garlic and stir for 30 seconds, just until fragrant, not brown. Pour in 1/2 cup low-sodium chicken broth, scraping up the browned bits; simmer for 2–3 minutes until slightly reduced. Stir in the prepared lemon zest and juice and 2 tbsp unsalted butter; swirl for 30–60 seconds until the butter melts and the sauce looks glossy. Taste and, if needed, adjust with a little of the seasoning already on hand. Return the rested chops and any plate juices to the pan for about 30 seconds to coat and warm through. | Why: Deglazing captures the browned flavor, and butter rounds out the tangy sauce.

6. 06

   Fluff and serve

   Uncover the rice and gently fluff the rice and peas with a fork. Divide among four plates, top with the chops, and spoon the warm pan sauce over each serving. Scatter the prepared parsley over the plates and serve immediately; the chops should be juicy, the rice fluffy, and the sauce glossy. | Why: Adding the parsley at the end preserves its fresh flavor and color.