Skillet Pork Chops with Rice and Your Choice of Green Vegetable

Make it

Instructions

1. 01

   Start the rice

   Rinse 1 cup long-grain white rice until the water runs mostly clear. Bring 2 cup chicken broth to a boil in a covered saucepan, then stir in 1 cup long-grain white rice and 0.25 tsp salt. Cover, reduce to a very low simmer, and cook without lifting the lid.

2. 02

   Prepare the pork and vegetable option

   Pat 4 pork chops, bone-in or boneless, about 1 inch thick dry. Season both sides with 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp black pepper, and 0.5 tsp salt. For the vegetable side, choose one option: trim 1 lb asparagus, woody ends trimmed (optional) into even lengths for roasting, or cut 1 lb zucchini, cut into half-moons (optional) into half-moons for sautéing.

3. 03

   Cook the pork chops

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 pork chops, seasoned and cook until well browned and the center reaches 145°F, turning once. Transfer 4 pork chops, seasoned to a clean plate and rest before serving.

4. 04

   Cook the chosen vegetable

   For the roasted option, heat the oven to 425°F, toss 1 lb asparagus, trimmed (optional) with 1 tbsp olive oil, and roast on a sheet pan until tender and lightly browned. For the skillet option, heat 1 tbsp olive oil in the pork-chop skillet, add 1 lb zucchini, cut into half-moons (optional), and sauté until tender with browned edges. Choose only the option prepared earlier.

5. 05

   Fluff and serve

   Remove the rice from the heat and let 1 cup long-grain white rice, cooked stand, covered, before fluffing. Divide 1 cup long-grain white rice, cooked among four plates, then serve with 4 pork chops, cooked and rested and either 1 lb asparagus, cooked (optional) or 1 lb zucchini, cooked (optional). Spoon 1 tbsp lemon juice over the finished plates.