Chop It Like It’s Hot: Simple Pork Chops with Rice

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Chop It Like It’s Hot: Simple Pork Chops with Rice

There’s something about a perfectly seared bone-in pork chop that makes me feel like a pro in the kitchen. Maybe it’s the satisfying sizzle as the chop hits the hot pan or the way it caramelizes to a beautiful golden-brown crust. Either way, pork chops have become one of my go-to weeknight meals when I want something hearty, comforting, and ridiculously easy to pull together. And let’s not forget about the side of fluffy, seasoned rice that soaks up all the delicious juices—yum!

Today, I’m sharing my super simple bone-in pork chop recipe paired with a no-fuss rice dish that complements the savory flavors of the pork. But before we dive in, let me tell you a little story about why the spices I use are so near and dear to my heart.

The Spices That Built This Recipe (and My Kitchen)

When I was growing up, my grandmother’s kitchen was always filled with the aroma of spices—cumin, garlic, paprika, and thyme. Every meal was like a sensory journey, and I remember being fascinated by her spice drawer, which was always packed to the brim with jars, tins, and packets she’d collected over the years. I think my love for experimenting with new flavors really started in that kitchen, watching her work her magic with everyday ingredients. The best part? She never stuck to just one recipe; she was constantly reinventing classics by adding different spices.

For this pork chop recipe, I’m using a blend of paprika, garlic powder, thyme, and cumin. Each of these spices carries a memory for me. Paprika, for its mild sweetness, reminds me of the hearty stews she used to make, where the smoky flavor was always comforting. Garlic powder was her go-to when she wanted an easy burst of flavor without chopping fresh garlic. Thyme has always added that earthy, warm note that makes meat dishes irresistible, and cumin? Well, cumin was her “secret ingredient” in almost everything—it adds a deep, earthy warmth that takes any dish to the next level.

Now, I get to pass that love of these spices onto my own family, and pork chops are the perfect way to do it.

Getting the Perfect Sear on Your Pork Chops

If there’s one trick to making bone-in pork chops amazing, it’s mastering the sear. A good sear locks in the juices, gives you that crispy exterior, and creates a flavor-packed crust. Here’s how to nail it every time:

  1. Pat the Pork Chops Dry: Moisture is the enemy of a good sear. Use paper towels to thoroughly dry your pork chops before seasoning them. This ensures they get that beautiful caramelization when they hit the pan.
  2. Season Generously: Don’t be shy with the spices. Sprinkle both sides of the pork chops with your seasoning blend (I’ll share the details below) and press it in so it sticks. The spices will form part of that crispy crust when you sear them.
  3. Use a Hot Pan: The key to a good sear is heat! Preheat your skillet over medium-high heat until it’s nice and hot before adding oil. A cast-iron skillet works wonders for this because it retains heat so well.
  4. Don’t Overcrowd the Pan: Give your pork chops room to breathe. Overcrowding the pan lowers the temperature, leading to steaming instead of searing.
  5. Don’t Touch Until It’s Time: Once your pork chop is in the pan, let it be! Resist the urge to poke, flip, or move it around. Give it 4-5 minutes on each side to develop that perfect golden crust before flipping.
  6. Check Internal Temperature: The best way to ensure your pork chop is cooked perfectly is to use a meat thermometer. Pork is safe to eat when it reaches an internal temperature of 145°F. Let the chops rest for a few minutes after cooking to allow the juices to redistribute.

Now that we’ve got the basics covered, let’s dive into the recipe!

Bone-In Pork Chops with Seasoned Rice

This recipe is super simple but packed with flavor, thanks to a custom spice blend that I’ve come to rely on for juicy, delicious pork chops every time. Paired with a quick and easy seasoned rice, it’s the perfect weeknight meal that feels like a treat.

Ingredients for the Pork Chops:

  • 4 bone-in pork chops (about 1 inch thick)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
  • 1 tablespoon butter (optional, for extra flavor)

Ingredients for the Rice:

  • 1 cup long-grain rice (like basmati or jasmine)
  • 1 3/4 cups chicken broth (or water)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 tablespoon butter or olive oil
  • Fresh cilantro or parsley for garnish (optional)

Instructions:

  1. Prepare the Pork Chops:
    • In a small bowl, mix together the paprika, garlic powder, cumin, thyme, salt, and pepper.
    • Pat the pork chops dry with a paper towel, then generously coat both sides with the spice mixture, pressing it into the meat.
    • Heat a large skillet over medium-high heat. Add the olive oil and let it get hot.
    • Add the pork chops to the pan, making sure not to overcrowd. Sear for 4-5 minutes on each side, until the chops develop a nice golden crust.
    • If desired, add a tablespoon of butter to the pan during the last minute of cooking for extra flavor and richness.
    • Once the pork chops reach an internal temperature of 145°F, remove them from the skillet and let them rest on a plate for 5 minutes.
  2. Cook the Rice:
    • In a medium saucepan, melt the butter or heat the olive oil over medium heat. Add the rice and stir it for 1-2 minutes, allowing it to toast slightly.
    • Add the chicken broth, garlic powder, paprika, cumin, and salt. Stir well to combine.
    • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
    • Fluff the rice with a fork and garnish with fresh cilantro or parsley, if using.
  3. Serve:
    • Plate the pork chops with a generous scoop of seasoned rice on the side. Feel free to drizzle any pan juices from the pork over the rice for an extra burst of flavor.

Final Thoughts

There you have it—a quick, flavorful dinner that’s easy enough for a weeknight but special enough to impress! The spice blend on these pork chops is something I’ve been using for years, and it never fails to bring back memories of my grandmother’s kitchen. It’s that combination of paprika, garlic, thyme, and cumin that keeps me coming back for more.

And remember, whether you’re new to cooking pork or an old pro, getting that perfect sear is all about patience and heat. Let the pork chops sizzle and develop that golden crust, and don’t forget to check the temperature to ensure they’re perfectly cooked.

Now go on—chop it like it’s hot and enjoy this delicious, no-fuss meal! Your taste buds will thank you.