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1
Dec
2022

Cheesy Pork and Rice Skillet

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This Cheesy Pork and Rice Skillet is a complete meal all in one skillet!

This Cheesy Pork and Rice Skillet is a complete meal, all made in just one skillet for a quick and easy weeknight dinner. 

Pork and Rice is creamy, cheesy, and filled with plump pork, tender rice, and loads of veggies! It pairs well with my Homemade Rolls and a simple garden salad.

White bowl full of cheesy pork and rice.

This quick pork chop recipe with cheesy rice is a family-friendly, kid-approved dinner. 

Cheesy Pork And Rice Skillet

We’re using a boneless pork chop for this easy dinner recipe. If you know me, you know that I LOVE quick and easy One Skillet dinners like this one. 

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to make this Cheesy Pork and Rice Skillet. As always, you can find the full list of ingredients located in the printable recipe card below.

  • Pork Chops – boneless sirloin
  • Onion
  • Garlic – cloves
  • Rice – white, uncooked
  • Italian Seasoning
  • Chicken Broth – can be low sodium 
  • Sour Cream
  • Cheddar Cheese
  • Frozen Veggies – like peas and carrots

Ingredients for Cheesy Pork and Rice in glass bowls.

How To Make Cheesy Pork and Rice Skillet

The best thing about this quick pork chop recipe is not only is it easy, but it can also serve as a side dish or a complete meal!

Cook The Pork

Heat a large skillet with olive oil. Add the pork, onions, and garlic and sauté until the pork is browned to a nice golden color and the onions and garlic and tender and fragrant. 

Skillet with raw pork and chopped onions.

Add Vegetables, Rice and Seasonings

Stir in a cup of frozen peas and carrots, uncooked rice, Italian seasoning, and chicken broth to the skillet.

Bring the mixture to a boil, reduce heat, and simmer for about 18 minutes occasionally stirring until the rice is cooked and tender. 

Cooked pork with rice, peas, and carrots in a skillet.

Add Sour Cream and Cheese

Stir in the sour cream and cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2-3 minutes until the cheese is melted.  

PRO TIP: Optionally, you can place the skillet (if oven safe) under the broiler for about 2 minutes until the cheese is nice and bubbly. 

Cheese and sour cream on top of cooked pork and rice.

Variations and Substitutions

Here are a few ways to customize this pork chop recipe. It’s so easy to adapt to fit to your needs and tastes. 

  • Swap out the pork for chicken for an equally delicious cheesy dinner! 
  • Add a couple of tablespoons of chopped green onion for a bit of added color and flavor. 
  • Want it spicy? Add a few sprinkles of red pepper flakes for a fun spicy kick! 
  • Instead of carrots or peas, you could also try broccoli, cauliflower, corn, etc.

Spoonful of cooked cheesy pork and rice.

Serving and Storage 

Pork and Rice is best served warm, but once cooled can be stored in an airtight container and refrigerated for up to 3 days. 

Freezing Pork and Rice

Once cooled, you can transfer the pork and cheesy rice to an airtight freezer-safe container or zip-close bag and freeze for up to 3 months.

Thaw in the refrigerator overnight or heat in the microwave or on the stovetop. 

What To Serve With Pork and Rice? 

You can’t go wrong with some pork and cheesy rice, but here are a few ideas of what goes well with this dish. 

Cooked cheesy pork and rice in a white bowl with dish towel and fork.

More Easy Pork Recipes

Need a few more ideas for recipes that use pork? I have a few delicious ones to try! 

I know you’ll love this delicious Cheesy Pork and Rice Skillet as much as we do; let me know how you like it in the comments below! 

Spoonful of cooked cheesy pork and rice.
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4.94 from 91 votes

Cheesy Pork and Rice Skillet

This Cheesy Pork and Rice Skillet is all made in just one pan for a quick and easy weeknight dinner!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Servings: 4 people
Calories: 668 kcal
Author: Shawn Syphus

Ingredients

  • 2 tbsp olive oil
  • 1 lb. boneless pork sirloin chops, cut into bite-sized pieces
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice, I use Jasmine
  • 1 tbsp Italian Seasoning
  • 1 cup frozen peas and carrots
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 1/2 cups cheddar cheese, shredded
US Customary - Metric

Instructions

  • Heat the olive oil in a large skillet over medium heat. Saute the pork with the garlic and onions, until the pork is browned and the onions are tender (about 5 to 7 minutes).
  • Add the rice, Italian seasoning, frozen peas and carrots and chicken broth tot he skillet. Bring to a boil, reduce heat to a simmer and cover. Cook for about 18 minutes or until rice is tender, stirring occasionally.
  • Stir in the sour cream and 1/2 cup of the cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2 to 3 minutes, until the cheese melts. Or optionally, you can place the skillet under your oven's broiler for about 2 minutes until cheese is bubbly and melted. Enjoy!
Notes
*You can substitute cubed chicken breast for the pork if desired.

Nutrition

Calories: 668kcal | Carbohydrates: 45g | Protein: 41g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 135mg | Sodium: 802mg | Potassium: 756mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3949IU | Vitamin C: 14mg | Calcium: 400mg | Iron: 2mg
Keywords: Cheese, Easy, Pork, rice
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

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About Shawn

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

Reader Interactions

Comments

  2. Amber

    5 stars
    So I started making this recipe. It smells wonderful. I only changed 3 things. I used frozen broccoli instead of peas. I also used brown rice because my husband prefers it over white, so I had to add an extra cup of chicken broth and I’m hoping that will be enough liquid. Thank you for sharing this recipe I hope it’s a hit so I can add it to my make again list. 🙂

    Reply

  3. Marleen

    5 stars
    Needed a quick new dinner solution for pork chops and tried this recipe. All ingredients are staples in house except the vegetables so I substituted with frozen broccoli I had. Family loved it!

    Reply

  6. Allyssa

    5 stars
    I made this dish tonight. And it turned out fabulous. I had no sour cream so I just whipped up some dry milk and added it to the dish. I had no Italian seasoning so I just put oregano and it was a good substitute.

    Reply

  8. Anna Marie Dickerson

    5 stars
    Love the one dish recipe. I slightly cooked the rice and added it to the mixture. Covered it and let it fully fluff! Yummy! Thank you!

    Reply

  9. Brenda Harrington

    1 star
    If I could give this a negative rating I would. This was terrible. Way to much Italian seasoning. Our batch tasted strongly of rosemary and not in a good way. What a waste of groceries and time!

    Reply

  11. Brandi

    5 stars
    My husband grilled sirloin pork chops over the weekend. We had plenty of left overs so I was searching for a recipe and found your site. I decided to make this recipe today. I am so glad I did! I didn’t have chicken broth so I subbed 2 cups of water with 2 tablespoons of melted butter added. I only had minute rice so I cooked it in the microwave and then added to my heated up pork chops. I also added fresh broccoli florets. This was so easy and good for a cold day! Thank you!

    Reply

  12. KAREN

    This was delicious! I used fresh sliced baby carrots and half a can of peas, and used leftover pork chops. Thanks for this recipe!

    Reply

  13. Dani

    4 stars
    Tried this with a couple of leftover pork chops. After I’d started, I realized I didn’t have the frozen peas, so replaced with frozen broccoli. I also used fresh carrots and substituted mozzarella for the cheddar. (Trying to stretch what we have on hand, so I got creative.) The family enjoyed it!!

    Reply

    • Katie

      5 stars
      I made some pork steaks and I didn’t care for it. So I found this recipe and made it up and it was amazing. I only had a half cup cheese but it was still very good. A tablespoon of the Italian season was a little much for me, i think I’ll try 1/2 tablespoon next time.

    • Shawn

      Pork is difficult because it can go from tender to tough in no time. That happens when it’s over cooked. If your pork is cut small, then I would sear it and then remove it from the pan and add it back in after the rice has cooked for about 10 minutes.

  15. John

    The picture image shows scallions, but they are not listed in the ingredients. I’m assuming that it wouldn’t be a problem to add them, but just wondering whether to add them during the cooking time or just garnish uncooked at the end. Thank you for a reply, I want to try this recipe right away as I have boneless pork sirloin chops that need to be used. Sounds delicious.

    Reply

  16. Lesli

    I’ve been looking through recipes all morning and I think my husband and I have decided on this one. I was wondering your thoughts on adding rotel or possibly even cream of mushroom to make it creamier. And could you use canned peas n carrots or strictly frozen?

    Reply

    • Shawn

      I think rotel would change the flavor drastically, but maybe increasing the sour cream to 1 cup or adding in the cream of mushroom would be fine. I prefer froze peas and carrots for their fresh flavor, but I’m sure canned would also work here.

  17. Nana Pat

    This is an easy and delicious meal! The first time I made this recipe, after cooking the pork, onion and garlic, I divided the meat and froze half of it. We are a family of 3, husband, wife and adult daughter with special needs, so if I had made the full recipe we would have gotten two meals. By freezing the meat the second meal isn’t “leftovers”. Today for Mother’s Day, my husband made the other half. He is a novice in the kitchen, but he did a great job and it tasted wonderful.

    Reply

    • Shawn

      That’s so wonderful to hear! I love that you were able to make it twice too! 🙂

  18. Sara

    I made this using a vegetarian pulled pork substitute and vegetarian broth. Otherwise, I followed the recipe as is and it turned out great. It is both flavorful enough for the adults and mild enough for my kids. I will definitely add this into the rotation.

    Reply

    • Shawn

      So great to hear! Glad you enjoyed it and were able to make it work with your substitutions!

  19. Julia

    5 stars
    Yummy! I am venturing out from our usual menu of eating out, Mac and cheese and pizza. This was a really easy recipe for new cooks. I should’ve Let the rice cook maybe 5-10 minutes longer then 18 minutes. I used brown rice so that may have been the problem. Not sure. However. My husband and I BOTH loved it. Saving this one!

    Reply

    • Shawn

      Brown rice does take longer (and generally more liquid) to cook, but I’m so glad you enjoyed it Julia!

  20. Beach & Ocean Girl

    5 stars
    My two picky kids normally like completely different meals from the other, and tell the one who doesn’t like a dinner that it’s one of those”just get through it times”. This recipe pushed a few “unsure” ingredients for each of them, so warned they might need to both get through it. But to my pure delight, our full-to-the-brim 12” cast iron skillet was empty…they *both* devoured the whole meal!

    I encourage them to rate dinners 1-10 (10 great) so I know what to keep on my 3 week meal rotation. They both gave this recipe an emphatic 11 out of 10! Apparently 10 just didn’t convey how much the EACH loved it! At the top of dinner recipes now in our home!

    Reply

  21. Jane

    I had 3 left over cooked pork chops and incorporated them into this recipe. This was a huge hit, I did use yoghurt instead of sour cream and fresh carrots. Thank You!

    Reply

    • Nicole

      Do you by chance know the serving size? My son was newly diagnosed with type 1 diabetes and we have do to carb counts over serving.

    • Shawn

      For 4 servings, it would probably be around 1 1/2 cups. We typically stretch this to 6 servings for our family at about 1 cup per person though. Hope that helps!

    • Kathy

      As a diabetic myself I’d use fat free sour cream and use only 1/2 cup reduced fat cheddar on top and none mixed in as 45g of fat per serving is way too much for anyone to eat in one meal. I’d also sub brown rice. When I use brown rice I measure and pour boiling water on it and let it sit while I do the rest of the prep. Then I proceed with the recipe as printed draining the rice before adding. I often sub lower carb veggies in recipes also (zucchini, peppers, cauliflower, broccoli, green and/or yellow beans, celery)

  24. Tracy

    I replaced the rice with riced cauliflower so I only used one cup of broth. I added broccoli, mushrooms, yellow bell pepper & red pepper flakes for a little zip. I have to work to incorporate more veggies in our diet. My husband and I both loved this!

    Reply

  26. temple run 3

    I used to eat this dish from a cook friend, it was delicious, but I do not know how to do, thankfully this article has you share I was able to make this dish already, thank you for sharing.

    Reply

  27. Mike from Chili Pepper Madness

    Oh yes! This looks so nice and cheesy! What a super easy and quick dinner idea. Needs to go on my list.

    Reply

  32. Chandra

    I wanted to leave a reply saying thank you for posting this. I have food allergies and so had to substitute a few things, but it came out beautifully. I used leftover pork from another meal, and I had to substitute the cheese and sour cream. I am allergic to cow’s milk, so I used two slices of daiya vegan cheese replacement instead and a half cup coconut cream with vinegar to replace the sour cream. The result was kind blowing. This recipe has a permanent spot in my kitchen!

    Reply

  35. Britt Anne @ Sweet Tea & Thyme

    So easy looking, I have to try it! Dinner will be done and I don’t have an entire kitchen’s worth of cookery to clean.

    Reply

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