![]() ![]() HOW TO SEASON THE PORK CHOPS & RICE My mom used that classic combo of plain salt and pepper, so yeah, that's what I do too. Plus, the crusty bits that form in the pan when the meat cooks (called fond) and the meat juices add flavor to the rice too. The pork chops just look prettier if they've been browned first. THICK CHOPS vs THIN CHOPS Either one works but me, I'm partial to the thick ones.ĭO THE CHOPS REALLY HAVE TO BE BROWNED FIRST? It's not mandatory to brown the chops before going in the oven but I do recommend it. That said, it's easier to cut up large, boneless chops to serve more than one person. That said, I'm partial to bone-in chops because the bones seem to add a certain savory flavor that makes pork chops taste more like, well, pork chops. Good to go!īONE IN PORK CHOPS vs BONELESS CHOPS Bone-in pork chops work, so do boneless chops. If your skillet isn't oven-safe, brown the chops in one skillet and even stir the rice into the pan drippings then move the rice and chops to a casserole dish, cover and bake. I use a cast iron skillet with foil, a heavy braising pan or Dutch oven would work great too. If it has a lid, all the better, although foil works well too. But most of us will use a regular skillet.įor a "one dish" dinner, choose a skillet that works both on the stove and in the oven. WHAT PAN TO USE for BAKING PORK CHOPS My mom used her trusty electric skillet.
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