Skillet Pork Chops in Mild Curry Cream Sauce Over Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 cups long-grain white rice + 3 cups water + 1/2 tsp kosher salt
• 4 pork chops (about 2 lb total; 1-inch thick, boneless or bone-in)
• 1 1/2 tsp kosher salt (for pork) + 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil (or avocado oil), divided
• 1 tbsp unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tsp mild curry powder
• 1 tbsp all-purpose flour
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 tsp brown sugar
• 1 tbsp lemon juice
• 2 tbsp chopped parsley (or cilantro), for serving

Do This

• 1. Start rice: simmer 1 1/2 cups rice with 3 cups salted water, covered, 15 minutes; rest 10.
• 2. Season pork with 1 1/2 tsp salt, pepper, and garlic powder.
• 3. Sear chops in a hot skillet with 1 tbsp oil, 4–5 minutes per side; remove to a plate.
• 4. In the same skillet, sauté onion in 1 tbsp oil + butter 4 minutes; add garlic 30 seconds.
• 5. Stir in curry powder and flour 30 seconds; whisk in broth, cream, tomato paste, Dijon, and brown sugar.
• 6. Simmer 3 minutes, return pork, cover, and simmer gently until pork reaches 145°F (about 3–7 minutes).
• 7. Finish with lemon juice; serve pork and sauce over rice with parsley.

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Why You’ll Love This Recipe

• Comfort-food familiar: Creamy skillet sauce and tender pork chops, with curry flavor kept mild and cozy.
• One-pan main: The pork and sauce happen in one skillet while the rice cooks hands-off.
• Big flavor without heat: Warm spices, a little tang, and a touch of sweetness balance the cream.
• Weeknight-friendly: Ready in about 40 minutes with everyday grocery-store ingredients.

Grocery List

• Meat: 4 pork chops (about 2 lb total)
• Produce: 1 medium yellow onion, 3 garlic cloves, 1 lemon, parsley (or cilantro)
• Dairy: unsalted butter, heavy cream
• Pantry: long-grain white rice, kosher salt, black pepper, garlic powder, mild curry powder, all-purpose flour, low-sodium chicken broth, tomato paste, Dijon mustard, brown sugar, olive oil

Full Ingredients

For the Rice

• 1 1/2 cups long-grain white rice (rinsed until water runs mostly clear)
• 3 cups water
• 1/2 tsp kosher salt

For the Pork Chops

• 4 pork chops, about 2 lb total (about 1-inch thick; boneless center-cut or bone-in)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil (or avocado oil), divided

For the Mild Curry Cream Sauce

• 1 tbsp unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tsp mild curry powder
• 1 tbsp all-purpose flour
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 tsp brown sugar
• 1 tbsp lemon juice (about 1/2 lemon)
• 2 tbsp chopped parsley (or cilantro), for serving

Step-by-Step Instructions

Step 1: Cook the rice

In a medium saucepan, combine 1 1/2 cups long-grain white rice, 3 cups water, and 1/2 tsp kosher salt. Bring to a boil over high heat, then immediately reduce to low, cover with a tight-fitting lid, and simmer for 15 minutes.

Remove from the heat and let the rice sit, covered, for 10 minutes. Fluff with a fork and keep covered to stay warm.

Step 2: Season the pork chops

Pat the pork chops dry with paper towels (this helps them brown). Season both sides evenly with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

Step 3: Sear the pork chops

Heat a large heavy skillet (12-inch cast iron or stainless steel works great) over medium-high heat for 2 minutes. Add 1 tbsp of the oil and swirl to coat.

Add the pork chops and sear until deeply browned, about 4–5 minutes per side (reduce the heat slightly if the skillet begins to smoke).

Transfer the pork chops to a plate and tent loosely with foil. They will finish cooking in the sauce.

Step 4: Sauté the onion and garlic

Reduce heat to medium. Add the remaining 1 tbsp oil and 1 tbsp butter to the same skillet.

Add the chopped onion and cook, stirring often and scraping up browned bits from the pan, until softened, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Step 5: Toast the curry, then build the cream sauce

Sprinkle in 2 tsp mild curry powder and stir for 20–30 seconds to toast it gently (this wakes up the flavor without making it spicy).

Sprinkle in 1 tbsp flour and stir constantly for 30 seconds. While stirring, slowly pour in 3/4 cup chicken broth, scraping the bottom of the skillet to fully loosen the browned bits. Whisk in 3/4 cup heavy cream, 1 tbsp tomato paste, 1 tsp Dijon mustard, and 1 tsp brown sugar.

Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer until slightly thickened, about 3 minutes.

Step 6: Simmer the pork chops to 145°F

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the sauce. Cover with a lid and keep the sauce at a gentle simmer (not a hard boil) for 3–7 minutes, depending on thickness.

Check the thickest part of a chop with an instant-read thermometer. The target is 145°F. If needed, continue simmering in 1–2 minute intervals until the pork reaches temperature.

Step 7: Finish, taste, and serve over rice

Turn off the heat. Stir in 1 tbsp lemon juice. Taste the sauce and adjust seasoning if needed (a pinch more salt can brighten it up).

Spoon rice into bowls or onto plates. Top with a pork chop, then ladle plenty of the mild curry cream sauce over everything. Finish with 2 tbsp chopped parsley (or cilantro) and serve hot.

Pro Tips

• Use a thermometer for perfect pork: Pull at 145°F for juicy chops. Overcooking is the main reason pork chops turn dry.
• Keep the simmer gentle after adding cream: A hard boil can cause the sauce to reduce too fast or turn grainy.
• Choose “mild” curry powder: Different brands vary a lot. If yours is strong, start with 1 1/2 tsp and add more after tasting.
• Scrape the pan well: Those browned bits from searing are the flavor backbone of the sauce.
• Thickness control: If the sauce gets too thick, whisk in 1–3 tbsp water or broth. If it’s too thin, simmer uncovered for 2–4 minutes.

Variations

• Mushroom-onion version: Add 8 oz sliced cremini mushrooms with the onion and sauté until browned before adding garlic.
• Extra-vegetable comfort bowl: Stir in 2 packed cups baby spinach at the very end until wilted, or add 1 cup frozen peas during the last 2 minutes of simmering.
• Lighter sauce: Swap the heavy cream for 1 cup half-and-half. Simmer gently and a bit longer (about 5–6 minutes) to thicken.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours. Store pork, sauce, and rice in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring the sauce occasionally and adding a splash of broth or water if needed. For best texture, freeze only the pork and sauce (cream sauces can separate slightly): freeze up to 2 months, thaw overnight in the fridge, then reheat gently while whisking. Rice can be frozen up to 1 month in a well-sealed container.

Nutrition (per serving)

Approximate, based on 4 servings including rice: 650 calories, 44 g protein, 50 g carbohydrates, 30 g fat, 10 g saturated fat, 2 g fiber, 9 g sugar, 900 mg sodium.