Trisha Yearwood’s Pork Chop and Rice Recipe: Southern-Style Skillet Supper

This Southern-style skillet supper brings comfort food to a new level with tender pork chops and perfectly seasoned rice cooked together in one pan. I tested this method in my small Boston kitchen, proving it works in any space.

The pork chops brown beautifully before finishing in the oven, while the rice absorbs all the savory pan juices for maximum flavor. Trisha Yearwood’s approach inspired this streamlined version that stays true to Southern tradition.

What you get is a hearty, one-pan meal with juicy pork and fluffy rice that soaks up every bit of flavor. The technique is simple but delivers restaurant-quality results every time.

Serve straight from the skillet for a meal that feels special but comes together with minimal effort. Here’s how to make it perfectly.

Ingredients for Pork Chop and Rice Recipe Trisha Yearwood

Bone-in pork chops, fluffy rice, and savory herbs make this one-pan wonder shine.

The pork chops are the star—bone-in, about 1-inch thick gives you that juicy bite. Most grocery stores carry them pre-cut, but ask the butcher for a thicker cut if you want extra tenderness. I grab mine from Whole Foods or Stop & Shop (whatever’s convenient). Look for chops with good marbling—they’ll stay moist during cooking. The rice? Basic long-grain white works best here; it absorbs all those pan juices perfectly.

Short on chicken broth? Water plus bouillon does the trick in a pinch. No fresh garlic? Garlic powder at half the amount works, but fresh is better. The Worcestershire adds that Southern umami kick—Lea & Perrins is my go-to. If you don’t have dried thyme, poultry seasoning covers the gap. The bay leaf is subtle but worth it; don’t skip it.

Leftovers keep 3-4 days in the fridge—reheat gently with a splash of broth to keep the pork tender. This dish doesn’t freeze well (the rice gets mushy), so plan to enjoy it fresh. Serve straight from the skillet for that rustic, Southern feel.

Step-by-Step Instructions for Southern-Style Pork Chop and Rice

Here’s how I make this classic one-pan supper with crispy pork and fluffy rice.

Step 1: Season and Brown the Bone-In Pork Chops

Pat the 4 whole Bone-In Pork Chops dry with paper towels and season both sides with ½ tsp Kosher Salt and ½ tsp Black Pepper. I like to press the seasoning in gently so it really sticks to the meat.

Heat 1 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Add the pork chops and cook for 4-5 minutes per side until they develop a deep golden-brown crust and reach 145°F internally. Don’t crowd the pan—you want that beautiful sear, not steamed meat.

Transfer the chops to a plate and tent with foil to keep warm. The residual heat will carry them to perfect doneness while you cook the rice.

Step 2: Sauté Aromatics and Toast the Rice

In the same skillet, add the remaining 1 tbsp Olive Oil and reduce heat to medium. Toss in the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until it softens and turns translucent.

Add the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant—just until you catch that first whiff of garlic goodness. Stir in the 1.5 cups Long-Grain White Rice, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary, toasting for 1-2 minutes until the rice becomes slightly nutty in aroma.

This step builds layers of flavor that will infuse into every grain of rice.

Step 3: Deglaze and Simmer the Rice

Pour in the 2.5 cups Chicken Broth, 1 tbsp Worcestershire Sauce, remaining 1 tsp Kosher Salt, and remaining ½ tsp Black Pepper. Stir well, scraping up all those beautiful browned bits from the pork chops—they’re packed with flavor.

Add the 1 whole Bay Leaf and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. I check at the 15-minute mark and give it a stir to prevent sticking.

Step 4: Finish with Butter and Rest the Pork

Once the rice is cooked, remove the skillet from heat and discard the Bay Leaf. Stir in the 2 tbsp Unsalted Butter until it melts completely, giving the rice a rich, glossy finish.

Return the pork chops to the skillet, nestling them into the rice. Cover and let everything rest for 5 minutes—this allows the juices in the pork to redistribute and the flavors to meld together.

Serve the pork chops hot over the rice, spooning any extra buttery rice goodness on top. Each bite should deliver tender pork with savory, perfectly seasoned rice.

Make-Ahead Tips for This pork chop and rice recipe trisha yearwood

Prep Ahead Strategy

You can measure and prep all your dry ingredients the night before—I keep 1.5 cups Long-Grain White Rice, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary in a small bowl covered with plastic wrap. This saves 5-10 minutes on cooking day. 💡

Marinate the Pork

For extra flavor, season the 4 whole Bone-In Pork Chops with salt, pepper, and herbs up to 12 hours ahead. Store them covered in the fridge. This gives the seasoning time to penetrate the meat deeply.

Partial Cooking

Brown the pork chops completely and remove from the skillet as directed. Then, prep the rice base but stop before adding liquid. Cover and refrigerate both components separately for up to 24 hours. 📅

Reheating Method

To finish, bring the pork and rice base to room temperature. Add the 2.5 cups Chicken Broth and other liquids, then simmer as usual. This maintains the dish’s integrity better than full make-ahead cooking.

Equipment Prep

Have your large skillet and all utensils ready to go. I learned the hard way that scrambling for tools mid-cook disrupts the timing—especially with dishes that rely on precise heat control like this one.

Serving Prep

Set the table and warm your serving plates while the dish rests. That 5-minute rest is the perfect window to get everything else ready for that hot, fresh-from-the-skillet experience.

Frequently Asked Questions