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Pork Chops Rice Broccoli Recipe

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Pastor Pork Chops with Riced Cauliflower & Broccoli FlavCity with Bobby Parrish
Pastor Pork Chops with Riced Cauliflower & Broccoli FlavCity with Bobby Parrish from www.flavcity.com

Description

This pork chops rice broccoli recipe is a delicious and healthy meal that is perfect for weeknight dinners. The tender pork chops are cooked in a flavorful sauce and served with a side of rice and broccoli. This recipe is easy to make and only requires a few simple ingredients. It's a great way to get your protein and veggies in one meal.

Prep Time

The prep time for this recipe is approximately 15 minutes. You will need to chop the broccoli into bite-sized pieces, mince garlic and onion, and season the pork chops.

Cook Time

The cook time for this recipe is approximately 30 minutes. The pork chops will need to cook for about 6-8 minutes on each side, and the broccoli and rice will need to be cooked separately.

Ingredients

  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 2 cups cooked rice
  • 2 cups broccoli florets

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Large pot for cooking rice

Method

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the pork chops with salt, pepper, and paprika, then add them to the skillet.
  3. Cook the pork chops for 6-8 minutes on each side, or until browned and cooked through.
  4. Remove the pork chops from the skillet and set them aside.
  5. Add the butter, onion, and garlic to the skillet and cook for 2-3 minutes, or until softened.
  6. Add the chicken broth, white wine, Dijon mustard, honey, thyme, and a pinch of salt and pepper to the skillet.
  7. Stir to combine and bring the sauce to a simmer.
  8. Add the pork chops back to the skillet and spoon some of the sauce over the top.
  9. Cover the skillet and cook for an additional 2-3 minutes, or until the pork chops are heated through.
  10. While the pork chops are cooking, cook the rice and broccoli according to their package directions.
  11. Serve the pork chops with the rice and broccoli on the side, and spoon some of the sauce over everything.

Notes

  • You can use bone-in pork chops if you prefer.
  • If you don't have white wine, you can use chicken broth instead.
  • If you like your broccoli more tender, you can blanch it in boiling water for a few minutes before sautéing it in the skillet.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 394
  • Protein: 28g
  • Carbohydrates: 39g
  • Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 78mg
  • Sodium: 381mg
  • Potassium: 636mg
  • Fiber: 2g
  • Sugar: 7g
  • Vitamin A: 26% DV
  • Vitamin C: 67% DV
  • Calcium: 5% DV
  • Iron: 13% DV

Recipes FAQ

What can I use instead of pork chops?

You can use chicken breasts or thighs instead of pork chops in this recipe.

Can I use frozen broccoli?

Yes, you can use frozen broccoli in this recipe. Just be sure to thaw it before cooking.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days.

Recipe Tips

  • Be sure to season the pork chops well with salt, pepper, and paprika before cooking them.
  • Use a meat thermometer to ensure that the pork chops are cooked through. They should reach an internal temperature of 145°F.
  • If you don't have Dijon mustard, you can use whole-grain mustard or yellow mustard instead.

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