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Pork Chop Skillet Dinner

This pork chop skillet is nice to serve up in a cast iron frying pan. It's delicious and pretty enough for company, in that case you need to have more pork chops on hand.
  • 1 cup brown rice
  • 1 cup chicken broth
  • 2 cups apple juice, divided
  • 2 pork loin chops, approx 3/4" thick
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 cup celery, chopped
  • 1 apple, sliced
  • 1 teaspoon dried thyme
  1. Cook rice, as instructed on your package, using 1 cup chicken broth and 1 cup apple juice instead of water. Reserve 1 cup apple juice for later.
  2. Spray a nonstick frying pan with cooking spray.
  3. Cook pork chops on medium high heat until browned on both sides, approximately 6 to 7 minutes on each side. salt and pepper to taste. Remove from pan and set aside.
  4. In the same pan melt butter, add celery, apple slices, and thyme. Cook until semi tender.
  5. Combine cooked rice, celery, and apple mixture, and pour into cast iron frying pan. Pour reserved cup of apple juice over this mixture.
  6. Place pork chops on top, cover with foil and bake in a 375┬║ oven for 30 minutes.
  7. Remove foil and serve from frying pan. A salad or coleslaw is a nice addition to this meal.
  8. Serves: 2


  1. I want to try this soon. Sounds perfect for two.

  2. I knew without looking who the author of this delicious recipe was :) I have all the ingredients to make this so will have to try this while I'm on vacation this week. I'm looking forward with great anticipation. YUM!!

  3. This pork dish looks scrumptious all right!
    Great blog too!
    I shall book mark it.

  4. I've made a similar dish using chicken. This is a wonderful variation I'm going to try! Mmmmm!

  5. sounds good! Would go perfect with the Sauteed Red Cabbage in the cook book!

  6. I made this last night because it sounded so good. Unfortunately, it didn't work out... the rice was still firm. I cooked my brown rice as long as I normally do - 40 minutes and it was still fairly firm. I figured the other cup of apple juice would be absorbed by the rice in the oven. It wasn't. The rice was very liquidy and still quite firm. I'm wondering if I tried cooking the rice in just chicken broth (my normal method) and then using a cup of apple juice in the oven part if that would solve the problem. Any other ideas?

  7. Kim..sorry this didn't work out for you. There should be no problem to cook the rice in chicken broth the way you normally do. The apple juice in my recipe was nicely absorbed while baking in the oven, the rice was slightly firm before I poured the apple juice on it.


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