Pan-Seared Pork Chops with Garlic Butter and Herbed Rice

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared pork chops served with fluffy herbed rice and a rich garlic butter sauce. This American-inspired pork recipe, ready in about 35 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 450 cal/serving

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Ingredients

4 pieces, about 6 oz each bone-in pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves, minced garlic cloves
1 cup long grain white rice
2 cups chicken broth
2 tbsp, chopped fresh parsley
1 tbsp, chopped fresh thyme

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Instructions

Step 1: Pat dry 4 bone-in pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper; set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the pork chops and sear for 4 minutes per side until golden brown and cooked through to 145°F internal temperature; remove chops and keep warm.
Step 3: In the same skillet, reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves, sauté for 1 minute until fragrant and garlic is softened but not browned.
Step 4: Stir in 1 cup long grain white rice, coating the grains in the garlic butter, then add 2 cups chicken broth; bring to a boil, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
Step 5: Remove rice from heat, fluff with a fork, and stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh thyme; serve alongside the pork chops with remaining garlic butter drizzled on top.