Pork Chops with Rosemary Rice

Pork Chops with Rosemary Rice

I definitely judge my food by "lit candle" worthiness. 

Spending time in the kitchen making a meal is arguably a luxury. Take the luxury even further to sit down and enjoy the meal and you've crossed into blasphemy. 

No judgement here, as I too have the spot on the couch that's carved out with the shape of my body. No matter how long you spend on a meal, we all have moments where you want to turn off your mind by allowing time spent in the rabbit hole that is YouTube. Being accompanied by homecooking is a pretty huge plus. 

But sometimes, even if I'm by myself, I will light a few candles at the dinning table while patting myself on the back with a job well done. 

You might recognize the rice as the run of the mill short grain variety that I usually eat with kimchi. You're right, that's exactly what this is. I wouldn't dare call this risotto. It's more of a "I don't want to make another pot of steamed rice, even though I stock a huge bag of this" kind of situation. If I can't have a creative license in the kitchen ... well, that would just really suck.  


Pork Chops with Rosemary Rice

About 2 servings

1.5 cups white rice
4 TBSP butter, unsalted
4 cups beef stock
3 springs rosemary
2 tsp salt
2 tsp black pepper

2 Bone-in pork chops
1 tsp salt
1 tsp black pepper


  1. Strip the leaves off of the rosemary springs and rough chop. 
  2. Put the butter in a small pot and turn on heat to medium. After the butter is melted completely, add the rice, salt, and black pepper. Quickly stir and toast the rice kernels for about 5 minutes. Add the rosemary and continue stirring for about 3 minutes to cook the rosemary. 
  3. Carefully pour in the beef stock and stir. Turn heat to high, bringing to a boil, then immediately turn to low and put the lid on. Leave alone for about 10 minutes, then check every 3-5 minutes and stir until the rice is cooked, avoiding the bottom getting burned. Remove from the heat after the rice is done cooking so it doesn't dry out. 
  4. Heat the skillet to high and sear both sides of the pork chops, about 3 minutes on each side. Turn down the heat to low-medium and continue until cooked through, about 5 more minutes. Let them rest on the side for an additional 5 minutes. Serve with the rice on the bottom and pork chop laid on top.