Salt & Pepper Pork Chop Rice Recipe

Season pork

Pat pork chops dry with paper towels. Rub both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Drizzle with 2 tbsp soy sauce and 1 tbsp rice wine (if using). Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Sear pork

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tbsp neutral oil and swirl. Place pork chops in the pan (work in batches if needed). Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 3–4 minutes. Reduce heat to medium; if chops are thicker than 1", finish in the oven at 375°F (190°C) for 6–10 minutes until internal temperature reaches 145°F (63°C). Transfer chops to a plate and tent loosely with foil to rest while you finish the sauce and rice.

Cook rice

While pork is resting (or concurrently, if you prefer), rinse 2 cups rice under cold water until the water runs clear. Combine rinsed rice, 2.25 cups water, 1/2 tsp kosher salt, and 1 tbsp butter in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Sauté aromatics

After removing pork chops from the pan, leave 1–2 tbsp of rendered fat/oil in the skillet (add a little oil if pan looks dry). Over medium heat, add the sliced white part of the scallions and the sliced onion. Sauté 3–4 minutes until softened and beginning to brown. Add minced garlic and sliced bell pepper (if using) and cook 30–45 seconds until fragrant.

Make pan sauce

Add 1/2 cup chicken broth (or water) to the skillet to deglaze, scraping up browned bits with a wooden spoon. Stir in 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce (if using), 1 tsp dark soy (optional), 1/2 tsp sugar, and 1/4 tsp white pepper. In a small bowl, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry; stir slurry into the sauce. Cook 1–2 minutes until slightly thickened. Taste and adjust seasoning — add more black pepper (about 1/4–1/2 tsp) to achieve a strong peppery finish characteristic of salt & pepper style.

Finish sauce

Remove pan from heat and stir in 1/2 tsp sesame oil and the green parts of the scallions. Return pork chops to the pan and spoon sauce and vegetables over them to warm for 30–60 seconds (do not overcook the chops).

Serve each pork chop over a mound of freshly fluffed rice. Spoon additional pan sauce and sautéed onions over the rice and pork. Sprinkle with chopped cilantro (if using) and an extra 1/2 tsp freshly ground black pepper to reinforce the salt-and-pepper character. Enjoy immediately.