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Pork chop skillet meal



Pork chops, rice, and green beans are simmered in flavor-infusing broth for an easy and satisfying meal (photo by Kelley Branch).

This flavorful, fork-tender pork chop recipe is a great base for a variety of easy, single pan meals that are perfect for busy weeknights.  Versatile and budget friendly, this simmered skillet dinner has become a staple in our house. Swap the green beans for black eyed peas and serve with cornbread, or replace the rice with red or gold potatoes. The possibilities are really endless, and the best part is this recipe turns your pantry staples into a quick, delicious dinner with only a single pan to wash.


  • 1 pkg pork chops, the cheap thin cuts come out perfect
  • 1 5oz package of yellow rice
  • 1 2/3 cups of vegetable broth
  • 1 can of Italian green beans
  • minced garlic to taste
  • seasoned flour for dredging
  • oil or butter for frying



Dredge pork chops in flour seasoned to your taste.  Here I added blackened seasoning and onion powder to the flour for a bit of a kick.

Preheat oil or butter in skillet on med-high heat.  Sear the chops on each side, just enough to lightly brown the flour coating.  Remove from the pan and set aside.

Add a touch more oil to your skillet if needed, along with minced garlic and green beans and pan fry just a couple of minutes, stirring halfway through to evenly cook the beans.

Move the green beans to one side of your skillet, and add yellow rice and vegetable broth.  Return pork chops to the pan.

Bring to a boil then lower the heat, cover and simmer for about 20 minutes.

Pro tip: if you have the time, instead of simmering on the stovetop, cover with foil and roast in oven for maximum tenderness.


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Vicksburg Daily News