The only thing you will need to round out this generous robust meal is a steamed “green” of your choice. I like baby spinach, kale, or Swiss chard sprinkled with some toasted slivered almonds – but broccoli, string beens, brussels sprouts or asparagus are all fantastic choices also. It calls for quite a bit of garlic, but the taste really mellows when it is cooked, so it is not at all over-powering. These pork chops taste great alongside the fragrant basmati (or slightly more mild American Texmati) rice. It adds just enough of a different flavor to perfectly balance the tastes of Juicy Garlic Pork Chops with Texmati Rice.

Garlic Pork Chops with Texmati Rice

The only thing you will need to round out this generous robust meal is a steamed “green” of your choice. I like baby spinach, kale, or Swiss chard sprinkled with some toasted slivered almonds – but broccoli, string beens, brussels sprouts or asparagus are all fantastic choices also. This easy dinner takes only twenty minutes from start to finish, so you can enjoy it any day of the week. It calls for quite a bit of garlic, but the taste really mellows when it is cooked, so it is not at all over-powering. These pork chops taste great alongside the fragrant basmati (or slightly more mild American Texmati) rice. It adds just enough of a different flavor to perfectly balance the tastes of Juicy Garlic Pork Chops with Texmati Rice.

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Prep Time 10

Cook Time 35

Servings: 4 people

Course: Main Course

Cuisine: Mexican

Calories: 321

Ingredients Equipment Method Video Notes

Ingredients

4 boneless, center cut pork chops
1 tablespoon unsalted butter
3 cloves garlic, minced or pressed
½ cup fat free, reduced sodium chicken broth
1 tablespoon red wine vinegar (apple cider, white, or even balsamic vinegar will work fine if you do not have red wine vinegar)
1 cup Texmati or basmati rice
2 tablespoons all purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried ground coriander
¼ teaspoon salt
⅛ teaspoon black pepper

Equipment

1 large nonstick skillet
1 plate

Method

Cook the rice according to the package directions (cooking times for these rices can vary greatly so read the package directions carefully; if you can’t find a brand that cooks in 15 to 20 minutes or less, substitute a quick cooking brown or whole grain rice instead).
While the rice cooks, combine the flour, paprika, garlic powder, coriander, salt and pepper in a bowl; coat both sides of each pork chop with this rub mixture.
Melt the butter (you can substitute 1 tablespoon olive oil if you prefer) in a large nonstick skillet over medium-high heat. Add the pork chops and cook for 4 minutes. Turn the chops over and cook until browned and cooked through (about 3-4 minutes more); transfer pork chops to a plate and cover to keep warm.
To the same skillet, add the chicken broth, garlic, and vinegar. Bring the mixture to a boil and cook for 3-4 minutes (until the amount of liquid in the skillet reduces to almost half of what you started with).
Return the pork chops to the skillet and cook for 2 more minutes (1 more minute per side), until heated through. Serve with the rice.

Video

Notes

Texmati Rice Substitution: If you can't find Texmati rice, you can substitute it with basmati rice or jasmine rice. Both varieties will provide a similar aromatic and fluffy texture that pairs beautifully with the garlic pork chops.

Alternative Method: Oven-Baked Garlic Pork Chops with Texmati Rice

If you prefer to utilize your oven for cooking, here’s an alternative method to prepare Garlic Pork Chops with Texmati Rice using the best kitchen appliance for the job:

Ingredients:

4 bone-in pork chops
4 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
1 cup Texmati rice
2 cups chicken broth

Instructions:

Preheat the oven to 375°F (190°C).
In a small bowl, combine the minced garlic, olive oil, paprika, dried thyme, salt, and pepper. Mix well to form a paste.
Rub the garlic paste onto both sides of the pork chops, ensuring they are evenly coated.
Heat an oven-safe skillet or cast-iron pan over medium-high heat. Sear the pork chops for 3-4 minutes per side until they develop a golden crust.
Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, add the Texmati rice and chicken broth. Stir well to combine.
Place the seared pork chops on top of the rice mixture in the skillet.
Cover the skillet with a tight-fitting lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pork chops are cooked through and the rice is tender.
Once done, remove the skillet from the oven and let it rest for a few minutes.
Serve the oven-baked garlic pork chops alongside the flavorful Texmati rice, ensuring to spoon some of the rice mixture onto each plate.
Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

By using the oven to bake the pork chops and rice together, you’ll achieve tender, juicy pork chops with the rice absorbing all the delicious flavors. This method allows for easy preparation and a hassle-free cooking experience, while still delivering a mouthwatering meal that will impress your family and guests alike. Enjoy the delightful combination of flavors and textures in this oven-baked Garlic Pork Chops with Texmati Rice!

Cooking Tips

To ensure the best results when preparing Garlic Pork Chops with Texmati Rice, here are some handy cooking tips and insights on common mistakes to avoid:

Marinate for Flavor: Give the pork chops enough time to marinate in the garlic blend. This will infuse the meat with incredible flavor and make it tender. Don’t rush this step; allow the chops to marinate for at least 1 hour, or overnight for maximum flavor.
Preheat the Pan: Before cooking the pork chops, make sure to preheat the pan over medium-high heat. This will help create a beautiful sear and lock in the juices, resulting in juicy and succulent chops.
Don’t Overcook: Be cautious not to overcook the pork chops, as they can quickly become dry. Aim for an internal temperature of 145°F (63°C) for perfectly cooked and safe-to-eat pork. Use a meat thermometer for accurate results.
Rest Before Serving: Once the pork chops are cooked, allow them to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite.
Keep an Eye on the Rice: When cooking Texmati rice, follow the package instructions for water-to-rice ratio and cooking time. Avoid lifting the lid or stirring the rice while it’s cooking to prevent it from becoming sticky.

Serving Suggestions

To elevate your dining experience with Garlic Pork Chops with Texmati Rice, here are some serving suggestions and recommendations:

Complementary Sides and Garnishes: Pair the pork chops with a side of roasted vegetables, such as Brussels sprouts or asparagus, for a well-rounded meal. Top the pork chops with a sprinkle of fresh parsley or chives to add a pop of color and freshness.
Flavorful Sauces: Serve Garlic Pork Chops with Texmati Rice chops with a drizzle of tangy barbecue sauce or a creamy garlic sauce to enhance the flavors. These sauces will complement the savory meat and add an extra layer of deliciousness.
Rice Variations: Experiment with different ways to serve the Texmati rice. You can shape it into small mounds using a ramekin or a cookie cutter for an elegant presentation. Alternatively, mix in some sautéed onions, bell peppers, or peas to add texture and flavor to the rice.
Fresh Salads: Accompany the pork chops with a vibrant side salad, such as a mixed greens salad with a light vinaigrette dressing. The crispness and freshness of the salad will balance the richness of the pork chops.
Beverage Pairings: For a delightful beverage pairing, consider serving a glass of fruity white wine, such as a Riesling or Sauvignon Blanc. If you prefer non-alcoholic options, a refreshing glass of iced tea or a citrus-infused sparkling water will complement the meal perfectly.

FAQs

Can I use boneless pork chops for this recipe?
Absolutely! Boneless pork chops work well for this recipe. Just make sure to adjust the cooking time accordingly, as boneless chops tend to cook faster than bone-in chops.

How do I store leftovers Garlic Pork Chops with Texmati Rice?
If you have any leftovers Garlic Pork Chops with Texmati Rice, store them in an airtight container in the refrigerator. The pork chops can be refrigerated for up to 3 days. To reheat, gently warm them in a preheated oven or microwave, taking care not to overcook and dry them out.

Can I use a different type of rice?
While Texmati rice is recommended for its delicate flavor and fluffy texture, you can substitute it with other long-grain rice varieties like basmati or jasmine rice. Keep in mind that cooking times and water ratios may vary slightly.

Can I grill the pork chops instead of pan-searing them?
Absolutely! Grilling the pork chops adds a delightful smoky flavor. Preheat your grill to medium-high heat and cook the chops for about 4-5 minutes per side, or until they reach the recommended internal temperature of 145°F (63°C).

Can I prepare the marinade in advance?
Certainly! You can prepare the garlic marinade in advance and store it in the refrigerator for up to 24 hours. This allows the flavors to meld together even more, resulting in a more pronounced garlic taste. Just make sure to mix the marinade well before using it.

Unleash your inner chef with the ultimate guide to preparing Garlic Pork Chops with Texmati Rice. From expert cooking tips to creative serving suggestions, this blog post has you covered. Try the oven-baked variation for a delightful twist and don’t forget to share the recipe and subscribe to our blog to stay updated on all our delicious recipes!

Garlic Pork Chops with Texmati Rice Recipe: A Gourmet Delight