Marinated Pork Chops with Rice Pilaf and Honey Lemon Carrots

Marinated Pork Chops with Rice Pilaf and Honey Lemon Carrots

Marinated Pork Chops with Herb Rice Pilaf

Ingredients (Serves 4):

For the Pork Chops:

  • 4 Credence Farms bone-in pork chops

  • 1/4 cup olive oil

  • 3 tbsp apple cider vinegar

  • 2 tbsp fresh lemon juice

  • 3 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 1 tbsp fresh rosemary, chopped

  • 1 tsp sea salt

  • 1/2 tsp black pepper

For the Rice Pilaf:

  • 1 cup long-grain white rice (or brown rice)

  • 1/2 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp butter or ghee

  • 2 cups chicken bone broth (or water)

  • 1/4 cup chopped fresh parsley

  • Salt & pepper to taste

Instructions:

  1. Marinate the Pork Chops:
    In a bowl or zip-top bag, combine all marinade ingredients. Add pork chops, coat well, and marinate for at least 2 hours (or overnight in the fridge for deeper flavor).

  2. Cook the Rice Pilaf:
    In a saucepan, melt butter/ghee. Sauté onions and garlic until soft (2–3 minutes). Stir in rice and toast for 1–2 minutes. Pour in broth, bring to a boil, then reduce heat and simmer (covered) for 15–20 minutes, or until rice is tender. Stir in parsley, season to taste.

  3. Grill or Sear the Pork Chops:
    Remove chops from marinade and let sit at room temp 10 minutes. Grill or sear over medium-high heat, 4–5 minutes per side or until internal temp reaches 145°F. Let rest 5 minutes before serving.

Serve pork chops over a bed of rice pilaf with a side of seasonal veggies or a fresh green salad.

Real food. Real flavor. Raised right.

#CredenceFarms #PastureRaised #PorkChops #HealthyDinner #RegenerativeFarming #NourishWell #FarmToFork

Back to blog