Recipe Background
Pork Chop Skillet is a comforting meal perfect for moving days.
The first meal I cooked in my new place was meant to be both comforting and celebratory. There I was, surrounded by moving boxes and a hodgepodge of mismatched furniture, contemplating a simple yet hearty dinner. I wanted something that felt homey but didn't demand culinary acrobatics. Pork Chop Skillet came to me like a whispered suggestion from my tired brain. My grandmother always kept a stash of cans—corn and tomatoes—in her pantry, and I decided to follow suit. Adding wild rice seemed like a given, recalling a camping trip as a kid where it was paired perfectly with everything.
As the butter melted and sizzled in the skillet, a comforting aroma filled the air, mingling with memories more than just the smell of cooking. Letting the pork chops turn a delightful shade of golden was my private victory amid yet-to-be-unpacked chaos. With each layer added—rice, pork, corn, tomatoes—the dish became an ode to those fleeting family dinners, shared in kitchens that existed before social media was a thing. It's essential to let it simmer till the liquid absorbs completely. This little patience trick ensures every bit of rice welcomes flavor like an open invitation.
When I finally sat down to eat, spooning a hearty portion onto my plate, it occurred to me. This meal was much more than a simple dinner. It was like a warm hug to myself on moving day, reaffirming the idea that new beginnings pair beautifully with old favorites.
Ingredients
- 2 tablespoons butter
- 4 pork chops boneless
- 1 1/4 cups water
- 1 (6-ounce) package long-grain and wild rice mix with herbs
- 1 (15.25-ounce) can corn undrained
- 1 (14.5-ounce) can diced Italian-style tomatoes undrained
Directions
- Heat the butter in a large skillet over medium heat.
- Add the pork chops to the skillet and cook until a thermometer inserted into the center of the pork reads at least 145 degrees F, about 10-15 minutes.
- Transfer the cooked pork to a cutting board and cut each of them into bite-size pieces.
- Add the water and the long-grain and wild rice mixed with herbs to the skillet and stir well.
- Layer the pork chop pieces over the rice.
- Pour the corn over the pork chop layer.
- Pour the tomatoes over the corn layer.
- Cover the skillet and simmer the pork chop skillet until the rice is tender and the liquid is absorbed, about 30-40 minutes.
- Serve.
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