Entree: United States – Arkansas – Arkansas Rice and Gravy

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 tsp (10 ml) kosher salt, divided
- 1 tsp (5 ml) freshly ground black pepper, divided
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) garlic powder
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, thinly sliced — about 1 cup (150 g)
- 3 tbsp (24 g) all-purpose flour
- 3 cups (720 ml) low-sodium chicken stock (plus more if needed)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (optional)
- 2 cups (370 g) long-grain white rice, rinsed
- 4 cups (960 ml) water or a mix of water and stock for cooking rice
- 12 oz (340 g) fresh green beans, trimmed
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter for green beans
- 1/4 tsp (1.25 ml) salt for green beans, or to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A hearty Arkansas main-course of locally styled long-grain rice topped with a rich brown gravy made from pan drippings of seared bone-in pork chops, served with simply sautéed green beans for a balanced plate.

Regional Notes:
This Arkansas version centers on locally grown long-grain rice and a gravy built from the pork chop pan drippings and browned flour, giving a deep, meaty flavor distinct from creamier gravies elsewhere. The meal is composed as a complete Southern entrée: starch (rice), protein (pork chops with gravy), and a modest vegetable (green beans) typical of home kitchens in the region.

1. Prepare rice: In a medium saucepan, bring 4 cups (960 ml) water or a mix of water and stock to a boil. Add 2 cups (370 g) rinsed long-grain rice and a pinch of salt, stir once, reduce heat to low, cover, and simmer 15–18 minutes until tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
2. Season pork chops: Pat pork chops dry. Mix 1 tsp (5 ml) kosher salt, 1/2 tsp (2.5 ml) black pepper, smoked paprika, and garlic powder; rub evenly over both sides of chops.
3. Sear chops: Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet over medium-high heat until shimmering. Add pork chops and sear 3–4 minutes per side until a deep golden crust forms and pan drippings accumulate. Work in batches if necessary to avoid crowding. Transfer chops to a plate and tent loosely with foil.
4. Sauté onion in drippings: Reduce heat to medium. If pan is very dry, add 1 tbsp (15 g) unsalted butter. Add sliced onion to the skillet and cook, stirring, until softened and starting to brown, about 6–8 minutes, scraping browned bits (fond) from the pan with a wooden spoon.
5. Make the gravy roux: Push onions to the side and add the remaining 1 tbsp (15 g) butter. Sprinkle 3 tbsp (24 g) all-purpose flour into the pan and stir into the fat and onions, cooking 1–2 minutes to form a light brown roux (do not let burn).
6. Deglaze and build gravy: Slowly whisk in 3 cups (720 ml) chicken stock, scraping up any browned bits. Add 1 tbsp (15 ml) Worcestershire sauce and 1 tsp (5 ml) hot sauce if using. Bring to a simmer; the gravy will thicken. Taste and season with remaining 1 tsp (5 ml) kosher salt and remaining 1/2 tsp (2.5 ml) black pepper, adjusting to taste. If gravy is too thick, thin with a little more stock or water.
7. Finish pork in gravy: Return pork chops and any accumulated juices to the skillet, nestling them into the gravy. Reduce heat to low, cover partially, and simmer 8–10 minutes until chops reach an internal temperature of 145°F (63°C) and are cooked through. Remove chops to a plate to rest 5 minutes; keep gravy warm.
8. Cook green beans: While pork rests, heat 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter in a separate skillet over medium-high heat. Add trimmed green beans and a pinch of salt and sauté 5–7 minutes until beans are bright and tender-crisp. If desired, splash 1–2 tbsp (15–30 ml) of reserved gravy into the pan and toss to coat the beans for a bit of savory flavor.
9. Plate and serve: Mound 1/2 to 3/4 cup (125–185 g) cooked rice per plate. Place a pork chop atop the rice and ladle generous gravy over the chop and rice. Arrange green beans on the side and garnish with chopped parsley if using. Serve hot.