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Pepper jack pork chop rice skillet brings browned pork chops, tomato-chile rice, and melted cheese together in one pan. The rice absorbs the savory liquid while the pepper jack adds a gentle spicy finish.
The chops go back in after the rice gets a head start. Checking the meat separately prevents a cooked chop from sitting through every minute the rice needs.
Why This Recipe Works
Rice and pork have different doneness tests. A staged method gives you room to remove the meat when ready and finish the rice without sacrificing it.
The tomatoes contribute liquid, so this version starts with less broth than a plain rice recipe. A little extra can be added if your pan loses moisture quickly.
Ingredients and Preparation
- 4 boneless pork chops, about 1 inch thick
- 1 cup uncooked long-grain white rice
- 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
- 1 1/2 cups reduced-sodium chicken broth, plus more if needed
- 1 cup shredded pepper jack cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Chopped cilantro, optional
Rice: Use standard long-grain white rice. Brown rice and instant rice have different liquid ratios and cooking times.
Tomatoes: Can sizes vary. The method is written for 14.5 ounces, not a smaller 10-ounce can. Choose a mild variety if you prefer less heat.
How to Make Pepper Jack Pork Chop Rice Skillet
Step 1
Season chops with powders, salt, and pepper. Sear in oil over medium-high heat 2 to 3 minutes per side; remove. They may not be done yet.
Step 2
Stir rice, tomatoes with juice, and broth into skillet. Bring to simmer; cover tightly and cook on low 10 minutes.
Step 3
Add chops and their juices over rice. Cover and cook 10 to 15 minutes more, checking chops for 145 degrees F. Remove finished chops to a clean plate; rest at least 3 minutes.
Step 4
Check rice is tender. If firm and dry, add a small splash hot broth, cover, and cook a little longer. If wet, allow a brief uncovered simmer.
Step 5
Turn heat off. Add cheese to rice, cover 5 minutes, and return rested chops for serving. Garnish with cilantro.
Tips for the Best Texture
Use a large skillet with a well-fitting lid. A very wide shallow pan evaporates liquid faster than a deep covered skillet.
Insert the thermometer from the side into the center of a chop. Surface browning is not a reliable guide to whether the inside is done.
Do not stir rice repeatedly under the lid. Check near the end, then adjust liquid in small amounts rather than pouring in another full cup.
Timing and Doneness
The skillet usually needs about 35 minutes of cooking plus a short covered finish. Chop thickness, burner heat, and the rice brand affect the exact time.
Pork chops must reach 145 degrees F and rest at least 3 minutes. Rice should be tender without a hard center. The official temperature chart gives the pork minimum and rest requirement.
Serving Ideas and Variations
Serve with a green salad, sliced avocado, or a simple vegetable. The skillet already includes the rice side.
Use Monterey Jack for less heat, or add a few jalapeno slices for more. Keep the base liquid amounts the same when changing only the cheese.
For more meals with similar ingredients, try Sunday pork chops with caramelized onion gravy, maple sausage hash brown breakfast squares.
Make-Ahead, Storage, and Reheating
Measure spices and shred cheese ahead. Keep raw chops refrigerated separately. For this method, sear and finish in one cooking session rather than refrigerating partially cooked pork.
Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.
Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Reheat rice and pork covered with a small splash of broth; check both components. The USDA leftovers guide explains prompt cooling and safe reheating.
For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. Rice can soften after thawing, and lean chops may be drier.
Frequently Asked Questions
Can I use brown rice?
Why use less than two cups broth?
What if pork cooks before rice?
Is all pepper jack very spicy?
Final Serving Notes
Fluff the finished rice gently, melt the cheese off the heat, and serve the rested chops on top. Treating meat and rice doneness separately keeps the skillet manageable.
Pepper Jack Pork Chop Rice Skillet
Boneless pork chops over tomato-chile rice with melted pepper jack, using staggered cooking so the chops do not dry out.
Prep: 10 min | Cook: 35 min | Total: 50 min
Servings: 4 servings
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 cup uncooked long-grain white rice
- 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
- 1 1/2 cups reduced-sodium chicken broth, plus more if needed
- 1 cup shredded pepper jack cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Chopped cilantro, optional
Instructions
- Season chops with powders, salt, and pepper. Sear in oil over medium-high heat 2 to 3 minutes per side; remove. They may not be done yet.
- Stir rice, tomatoes with juice, and broth into skillet. Bring to simmer; cover tightly and cook on low 10 minutes.
- Add chops and their juices over rice. Cover and cook 10 to 15 minutes more, checking chops for 145 degrees F. Remove finished chops to a clean plate; rest at least 3 minutes.
- Check rice is tender. If firm and dry, add a small splash hot broth, cover, and cook a little longer. If wet, allow a brief uncovered simmer.
- Turn heat off. Add cheese to rice, cover 5 minutes, and return rested chops for serving. Garnish with cilantro.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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