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This one-pan garlic butter boneless pork chops and rice recipe delivers a restaurant-quality meal with minimal cleanup—juicy pork seared in rich garlic butter paired with perfectly fluffy grains. The secret lies in a high-heat sear that locks in moisture while the rice simmers alongside, absorbing all those savory flavors.
This method transforms weeknight dinners into effortless, elegant meals without sacrificing taste or texture.
What makes this recipe stand out is how the two components complement each other: the pork develops a golden crust while the rice stays tender and absorbs the garlic-infused butter. No fancy techniques required—just a single pan, simple ingredients, and 20 minutes of active time.
The result? Tender, flavorful pork chops with every bite, served alongside aromatic rice that soaks up all the savory goodness. Ready to elevate your dinner routine?
Ingredients for boneless pork chops and rice
Twelve ingredients transform into a restaurant-worthy one-pan meal with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🍖 | 4 pieces | 1-inch thick, trimmed of fat |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, preferably jasmine or basmati |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small cubes |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced finely |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Fresh Rosemary 🌿 | 1 tbsp | Leaves, finely chopped |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and broth |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Lemon Zest 🍋 | 1 tsp | From 1 medium lemon |
| Olive Oil 🫒 | 1 tbsp | For searing pork |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The pork chops are the foundation—1-inch thickness ensures even cooking without drying out. Look for chops with good marbling but minimal fat around the edges. Whole Foods Market and Trader Joe's often carry high-quality boneless cuts, but any reputable butcher will have excellent options. If you can't find fresh thyme or rosemary, dried works at one-third the amount, though fresh imparts superior aroma. The chicken broth should be low-sodium to avoid over-salting the rice, and Pacific Foods or Swanson are reliable brands for quality.
No white wine? Substitute an extra 0.5 cup chicken broth—the acidity from the lemon zest will still brighten the dish. Fresh herbs can be swapped for dried (thyme and rosemary both), but reduce to one-third the quantity. The butter must be cold when added to the pan—take it out of the fridge 10 minutes before cooking to soften slightly for better searing. For a richer flavor, consider adding 1 tbsp of shallot minced with the garlic, though it's optional. The olive oil is purely for searing; its flavor is minimal compared to the butter and garlic.
Store any leftover pork chops and rice in an airtight container for up to 3 days in the fridge, though they reheat best when portioned into individual servings. The rice reheats well but can become slightly dry—spritz with a few drops of water or broth before reheating. For longer storage, freeze portions for up to 3 months. The garlic butter mixture can be made ahead and stored in the fridge for 2 days, though it's best used fresh for optimal flavor.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not scrub a million dishes—just brown the pork chops in butter, toss in garlic and broth, then nestle the rice right in the pan. The steam cooks everything together while I’m still deciding what to watch on TV.
- Butter-Garlic Bliss: That first bite? The pork chops stay juicy with a golden crust, and the garlic-infused butter melts into the rice like a flavor bomb. Honestly, I’ve tried fancy sauces, but this simple combo hits harder every time.
- Lunchbox Hero: Between us, this makes the best cold leftovers. The rice stays separate but soaks up all the savory broth, and the pork stays tender enough to cut with a fork. Pack it up for work—your coworkers will think you’re a lunchbox genius.
- Budget Win: Pork chops stretch further than you’d think when paired with rice, and I’m always stocking up on chicken broth because it’s cheap and makes everything taste like you put in effort. My wallet and my taste buds high-five every time.
Step-by-step instructions for one-pan garlic butter pork chops with rice
This method delivers perfectly seared pork chops and fluffy rice in a single pan—minimal cleanup, maximum flavor.
Sear the Pork Chops to Develop Deep Flavor
Heat a large oven-safe skillet over medium-high heat for 3-4 minutes until very hot. Add the 1 tablespoon olive oil and swirl to coat the pan evenly. Place the 4 pieces boneless pork chops in the skillet, fat-side down, and let them sit undisturbed for 3-4 minutes until a deep golden-brown crust forms.
Flip the chops and continue cooking for another 2-3 minutes until the second side is also golden brown. Remove the chops from the pan and set them aside on a plate. The residual heat should carry the internal temperature to 145°F—use a meat thermometer to verify. If the pan starts smoking excessively, reduce the heat slightly to maintain control.
Sauté Aromatics and Prepare the Rice Base
In the same skillet (no need to clean it—the browned bits add flavor), reduce the heat to medium and add 2 tablespoons of the unsalted butter. Once melted, add the 6 cloves minced garlic, 0.25 cup chopped fresh thyme, and 1 tablespoon chopped fresh rosemary. Sauté for 1-2 minutes until the garlic becomes fragrant and the herbs release their oils.
Add the 1 cup uncooked long-grain white rice, stirring to coat each grain with the butter and aromatics. Pour in the 1.5 cups chicken broth and 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to low and cover the skillet with a tight-fitting lid.
Cook the Rice and Infuse with Herbs
Let the rice cook undisturbed for 15 minutes, allowing the liquid to absorb completely. After 10 minutes, check the rice—if it's not absorbing the liquid quickly enough, add 2-3 tablespoons of hot water to maintain moisture. The rice should be tender but still slightly firm to the bite, with no liquid remaining in the pan.
Once the rice is cooked, remove the skillet from the heat and let it sit covered for 5 minutes. This resting period allows the grains to finish steaming and develop a fluffy texture. Fluff the rice gently with a fork, then stir in the remaining 2 tablespoons unsalted butter and the 1 teaspoon lemon zest to brighten the flavors.
Finish the Dish with Garlic Butter and Fresh Herbs
Return the skillet to the stovetop over medium heat and add the 4 pieces seared pork chops back to the pan. Increase the heat to medium-high and let the chops warm through for 1-2 minutes per side, basting them with the garlic butter and rice mixture. Season the pork chops with the remaining 1.5 teaspoons kosher salt and 1 teaspoon ground black pepper.
To serve, divide the fluffy rice evenly among 4 plates, top each with a pork chop, and drizzle generously with the pan juices. Garnish with the 0.125 cup chopped fresh parsley for a pop of color and freshness. The pork chops should be juicy with a crispy exterior, while the rice remains light and infused with garlic, thyme, and rosemary.
Pro Tips For Making Boneless Pork Chops And Rice
- Sear First, Rest Later: Pork chops release juices when they hit the pan, so get them screaming hot in butter for 2-3 minutes per side before pulling them out. Then tent loosely with foil and let them sit for 5 minutes—this guarantees they stay juicy instead of drying out while you finish the rice.
- Minced Garlic Burns Fast: I used to add whole cloves to the pan and wonder why the flavor was weak. Now I smash 3-4 cloves flat with the side of my knife, then finely chop them—this way they cook faster without turning bitter. Add them right after the pork chops hit the pan so they infuse the butter.
- Don’t Crowd the Pan: Boneless pork chops need space to brown, not steam. Cook them one at a time if your pan is small, or leave a gap between them. Overlapping means they’ll boil in their own juices instead of developing that golden crust.
- Butter Up the Broth: After removing the pork, deglaze the pan with a splash of chicken broth, then whisk in 1 tablespoon of that leftover browned butter from cooking the chops. The extra fat makes the sauce richer and cuts through the acidity of the garlic—it’s the thing that matters most when serving over rice.
Storing and reheating your leftovers
Refrigerator Storage
Let your pork chops and rice cool completely before storing—this prevents moisture buildup that can make the rice soggy. Transfer to an airtight container (I love Glasslock containers) and refrigerate for up to 3 days.
The rice will keep best if you portion it into individual servings first, so each reheat is perfectly fluffy. Store the pork chops separately if possible, as their juices can make the rice overly moist. 🧊
Freezer Prep Tips
For longer storage, freeze portions in single-serving airtight containers for up to 3 months. I recommend using quart-sized freezer bags for easy reheating—just squeeze out excess air before sealing.
Label with the date and reheat instructions (like "add 2 tbsp water"). The pork chops freeze beautifully, though the rice texture may become slightly softer after thawing. 🥶
Stovetop Reheating
My preferred method is stovetop reheating—it keeps the rice light and the pork juicy. Place portions in a skillet over medium-low heat with 1-2 tablespoons of water or chicken broth, cover, and heat for 5-7 minutes.
Stir occasionally to prevent sticking, and add more liquid if needed. The pork chops should reach 165°F internally—use a thermometer to check. 🔥
Microwave Safety
For quick reheating, use the microwave on medium power (50%) in 1-minute intervals, stirring between each. Cover with a damp paper towel to retain moisture. The rice may need 1-2 tablespoons of water to restore its fluffiness.
Pork chops reheat best in short bursts—overheating can dry them out. Always check the internal temperature reaches 165°F. ⏱️
Reviving Day-Old Rice
If your rice turns out dry after reheating, don't toss it! Spritz with 1 teaspoon of hot water or broth, cover, and let sit for 5 minutes before reheating. For extra flavor, stir in ½ teaspoon of butter or a pinch of lemon zest while reheating.
The pork chops benefit from a quick sear in a hot pan with 1 teaspoon of olive oil to restore crispiness. 💫
Nutrition facts
Frequently asked questions
Can I use bone-in pork chops instead of boneless?
Yes, but you'll need to adjust the cooking time and method. Bone-in chops take about 5-7 minutes longer to cook through to 145°F internally. Place them bone-side down first to prevent curling, and use tongs to flip gently. The bone adds wonderful flavor, but boneless chops are more convenient for this one-pan method.
What's the best rice variety for this recipe?
Long-grain white rice (like jasmine or basmati) works perfectly, but you can also use brown rice if you prefer. For brown rice, increase cooking time to 30-35 minutes and add 1 extra cup of liquid. Arborio rice creates a creamy risotto-style dish—just reduce the broth to 1 cup and stir frequently. Each variety brings a different texture to the meal.
How do I prevent the pork chops from drying out?
Never skip the resting period after searing—let the chops sit for 5-10 minutes before returning them to the pan. Also, avoid overcooking: remove them when they reach 145°F internally. For extra moisture, brush the chops with 1 tablespoon of melted butter before searing. The high-heat sear locks in juices while the rice cooking process keeps everything flavorful.
Can I make this recipe in a slow cooker?
Sear the pork chops first, then transfer everything (including the rice) to a 3-4 quart slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. The rice may need 1/2 cup extra liquid since slow cookers can dry things out. The pork will be tender but less crispy—perfect for sandwiches or tacos later.
What are good sides to serve with this dish?
This rich pork and rice combo pairs beautifully with lighter sides like a crisp green salad with lemon vinaigrette, roasted asparagus with garlic, or steamed broccoli. For extra heartiness, add sautéed mushrooms or a simple tomato salad. The acidity from vinegar-based sides cuts through the richness of the garlic butter.