This One-Pan Pork Chops and Rice is loaded with tender rice, black eyed peas and cajun pork chops. Packed with pantry staples, this is a quick and easy dinner perfect for busy nights!
You guys love one pan recipes as much as I do. Some of the most popular recipes on this site are my One Pan Cabbage Casserole, Keto Chili and this delicious Cheesy Jalapeno Chicken! All of these recipes are ready in about 30 minutes and require only one pan!
I love being able to get a hearty dinner on the table quickly with no tricky ingredients and minimal clean up. This One Pan Pork Chop recipe fits the bill perfectly!
This cast iron skillet pork chops and rice recipe features tender pork chops and flavorful rice, and it’s studded with black eyed peas, tomatoes, bell pepper, and onion. Easy and delicious!
Ingredients for Pork Chops and Rice
This easy pork chop skillet dinner recipe requires almost entirely pantry staples, which makes it an excellent go-to meal for busy nights or if you are trying to use up ingredients without going to the store. You will need:
- Pork Chops
- Old Bay (or your favorite all purpose cajun seasoning)
- Olive Oil
- Bell pepper
- Canned Tomatoes with Green Chiles
- Canned Black Eyed Peas
- White Rice
- Chicken Broth
- Worcestershire Sauce
How to Make Skillet Pork Chops and Rice
- In a 12-inch skillet with a lid heat olive oil over medium heat.
- Sprinkle the Old Bay on each side of the pork chops, reserving one teaspoon of seasoning for later.
- Pan Sear the chops, about 2-3 minutes on each side.
- Add in chopped onion and bell pepper.
- Pour the can of tomatoes and green chiles, and the undrained can of black eyed peas.
- Stir in the broth, rice, worcestershire sauce , and last teaspoon of Old Bay. Top with pork chops.
- Place lid on skillet and turn down to low. Let simmer 25 minutes until all liquid is absorbed.
Can I Use Brown Rice Instead of White?
No, white rice is a must for this recipe. I tested this skillet pork chops recipe with brown rice and the flavor was just off. It was soupy and I couldn’t get the rice to get “fluffy.”
What to Serve with Pork Chops and Rice
The thing I love about these skillet pork chops is that it is a complete meal on its own. Tender pork chips, black eyed peas, rice, bell peppers and onions make a very filling meal. However, if you’d like to serve this with something I would suggest my favorite Cheesy Cornbread. It is also naturally gluten free, very easy and pairs great with the pork chops.
Another recipe I love are these Sweet Potato Corn Muffins. If you like sweet cornbread this is for you. It doesn’t have any added sugar, but the sweet potato adds a great flavor and makes them ultra light and fluffy!
Tips for Making Pork Chops and Rice
- Pork chops: You can use either bone-in or boneless chops to make this recipe. As long as you don’t get chops thicker than an inch, either bone in or boneless would work just fine with the cooking time listed.
- Old Bay Seasoning: Old Bay is an all-purpose seasoning that tastes great on pork! If you can’t find it where you live, here’s a DIY recipe you can try instead.
- Tomatoes and black eyed peas: Do NOT drain either before adding them to the skillet! You want the flavor and moisture added to the dish.
More Pork Chop Dinner Ideas:
- Crispy Pork Chops and Ranch Roasted Veggies
- Pork Chops in Creamy White Wine Sauce
- Pan Seared Sriracha Pork Chops
- Pecan-Crusted Pork Chops
- 4 pork chops
- 2 teaspoons of Old Bay Seasoning, divided
- 1 tablespoon olive oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 can tomatoes with green chiles, undrained
- 1 can black eyed peas, undrained
- 1 cup white rice
- 1 1/2 cups chicken broth
- 1 tablespoon of worcestershire sauce
- In a 12-inch skillet with a lid, heat olive oil over medium heat.
- Sprinkle the Old Bay on each side of the pork chops, reserving 1 teaspoon of seasoning for later.
- Pan sear the chops, about 2-3 minutes on each side. You aren't looking for doneness here, just a good color. When both sides are golden remove form skillet and set aside.
- Add in chopped onion, bell pepper and let cook for about 1 minute.
- Pour the can of tomatoes and green chiles, and the undrained can of black eyed peas. Stir in the broth, rice, worcestershire sauce , and last teaspoon of Old Bay. Top with pork chops.
- Bring mixture to a simmer. Place lid on skillet and turn down to low. Let simmer 25 minutes until all liquid is absorbed.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 134mgSodium: 956mgCarbohydrates: 29gFiber: 5gSugar: 6gProtein: 47g