Meal Prep: Nigerian Fried Rice with Pork Chops
A hearty dinner meal prep featuring seasoned pork chops, colorful Nigerian fried rice with chicken liver, and savory sautéed cabbage and carrots.
A good meal prep should give you something to look forward to at lunchtime and dinnertime. That's the idea behind my Lunch + Dinner Duo series, where I prepare two different meals to make the week a little easier. For this dinner edition, I'm pairing seasoned pork chops with Nigerian fried rice and sautéed cabbage and carrots.
The pork chops are marinated in a flavorful blend of pickled jalapeño juice, Worcestershire sauce, soy sauce, and seasonings before being seared in a hot skillet and finished in the oven. Searing gives the chops a beautifully browned exterior, while finishing them in the oven helps cook the center evenly. The trick is not to overcook them. Pork chops can dry out quickly, so I recommend using an instant-read thermometer rather than relying entirely on cooking time. A good-quality cut with some marbling also makes a difference.
Nigerian fried rice is a popular West African dish made with long-grain rice, mixed vegetables, and a distinctive blend of seasonings, including curry and thyme. Unlike some other styles of fried rice, which are often prepared by stir-frying cooked rice and vegetables together, Nigerian fried rice is commonly cooked with seasoned stock or liquid, aromatics, and vegetables. Beef liver is a familiar addition that brings a savory depth to the dish. I used chicken liver in this version because I enjoy its milder flavor and softer texture, but beef liver works just as well. You can also leave the liver out if you prefer.
To round out the meal, I added sautéed cabbage and carrots. The vegetables bring a little sweetness and freshness to the plate, balancing the richness of the pork and the seasoned rice. It's a simple side, but it makes the meal feel complete.
This dinner is the companion to my Pan-Seared Salmon with Creamy Pepper Sauce Pasta, the lunch edition of this Lunch + Dinner Duo series. Together, they give you two different meals to prepare ahead and enjoy throughout the week!
Nigerian Fried Rice with Pork Chops
Seasoned pork chops seared until golden and finished in the oven, served with Nigerian-inspired fried rice with chicken liver and vegetables, plus sautéed cabbage and carrots.
Ingredients
- 4 large, thick-cut pork chops
- ¼ cup pickled jalapeño juice
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2–4 tbsp olive oil
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tbsp all-purpose grilled meat seasoning (shishanyama)
- 1 tsp onion powder
- 1 tsp garlic powder
- Olive oil or ghee for searing
- 2 cups long-grain white rice, rinsed
- 9 oz chicken liver, cooked and pan-fried
- ½ medium onion, diced
- 2 cloves garlic, minced
- ½ diced red bell pepper, diced
- ½ cup frozen carrots and peas
- ½ cup frozen corn
- 2½ cups water or unsalted chicken stock
- 1½ tsp curry powder
- 1 tsp dried thyme or oregano
- 1 tsp chicken bouillon powder
- 1 tsp rice spice seasoning
- ½ tsp black pepper
- 1 tbsp olive oil or butter
- Seasoned flour, for coating the liver
- 1 bag shredded coleslaw mix (cabbage and carrots)
- - ½ onion, sliced or diced
- - 1 tbsp ghee
- - Chicken bouillon powder, to taste
- - 1–2 bay leaves
- - Black pepper, to taste
- - Coarse salt, to taste
- - A splash of water, as needed
Instructions
- #### 1. Marinate the pork chops
- Combine the pickled jalapeño juice, soy sauce, Worcestershire sauce, olive oil, salt, black pepper, cumin, shishanyama seasoning, and onion powder. Coat the pork chops in the marinade, cover, and refrigerate for 30–60 minutes. Brining beforehand is optional, but it can be worthwhile if you want additional moisture and seasoning throughout the meat.
- #### 2. Prepare the cabbage
- Melt the ghee in a large skillet over medium heat. Add the onion and cook until softened. Add the coleslaw mix and toss to combine. Season with chicken bouillon, black pepper, and coarse salt, then add the bay leaves and a splash of water. Cover and cook until the cabbage and carrots are tender, stirring occasionally. Adjust the seasoning to taste. Remove the bay leaves before serving.
- #### 3. Prepare the chicken liver
- Trim the chicken liver and cut it into manageable, similarly sized pieces. Pat dry, then lightly coat in seasoned flour. Heat olive oil in a skillet over medium heat and pan-fry the liver until browned and cooked through. Check that the thickest pieces reach an internal temperature of 165°F. Set aside.
- #### 4. Cook the Nigerian fried rice
- Heat olive oil in a large pot over medium heat. Add the onion and bell peppers and sauté until softened. Add the garlic, if using, followed by the curry powder, thyme, chicken bouillon, rice spice seasoning, and black pepper. Stir to combine.
- Add the rinsed rice and stir to coat it in the seasonings. Pour in the water or stock and bring to a boil. Cover, reduce the heat to low, and cook until the rice is partially tender and most of the liquid has been absorbed.
- Add the frozen carrots, peas, and corn. Fold them into the rice, cover, and continue cooking on low until the rice is tender and the vegetables are heated through. Avoid adding extra liquid unless the rice genuinely needs it. Once cooked, turn off the heat and allow the rice to rest, covered, for a few minutes.
- Fold in the cooked chicken liver near the end, distributing it throughout the rice.
- #### 5. Sear the pork chops
- Remove the pork chops from the marinade and allow excess marinade to drip off. Heat a little olive oil in an oven-safe skillet over medium-high heat. Sear the chops on both sides until nicely browned. Work in batches if necessary so the skillet isn't overcrowded.
- #### 6. Finish the pork chops in the oven
- Transfer the skillet to a preheated 400°F oven. Begin checking the internal temperature after approximately 8–10 minutes, particularly if the chops are thick. Cooking time will vary depending on their thickness and how much they cooked during searing. Remove them when the center reaches 145°F, then let them rest for at least 3 minutes before serving. Avoid leaving them in the oven longer than necessary, as pork chops can dry out quickly.
- #### 7. Assemble and serve
- Divide the Nigerian fried rice and sautéed cabbage among four meal-prep containers. Add a pork chop to each container, arranging it at an angle if needed to make room for all three components. Allow the food to cool appropriately before covering and refrigerating.
Notes
**Choosing your pork chops:** A good-quality, evenly thick cut makes a difference. Look for chops with some marbling and avoid very thin cuts if you plan to sear and finish them in the oven. Thick chops are forgiving in some ways, but they still need careful temperature monitoring.
**Brining and marinating:** Brining is optional, but it can help with moisture retention. The jalapeño juice, Worcestershire sauce, and soy sauce in this marinade add flavor and seasoning. Even a short 30-minute marinade is useful, although longer marinating gives the flavors more time to develop.
**Don't overcook the pork:** The 400°F oven finish is intended to bring the center of the chops to temperature after searing. Start checking early rather than automatically leaving them in for 12 minutes. An instant-read thermometer is the most reliable way to avoid dry pork.
**Beef liver or chicken liver?** Beef liver is a common choice for Nigerian fried rice. Chicken liver is a good alternative if you prefer its milder flavor and softer texture. Both can be used, provided they are cooked thoroughly before being added to the rice.
**Adjust the vegetables:** Frozen mixed vegetables make this rice convenient for meal prep. Add them toward the end of cooking so they heat through without releasing too much moisture into the rice.
**Storage:** Refrigerate the pork chops, rice, and cabbage in airtight containers within 2 hours of cooking. Store for up to 3–4 days in the refrigerator. Reheat leftovers until they reach 165°F. For longer storage, freeze portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
**Reheating:** Add a small splash of water to the rice before reheating to help loosen the grains. Reheat the pork gently to help prevent it from drying out. The cabbage can be reheated alongside the other components.
Pork Chop and Apple Skillet
I was inspired to update this recipe after an afternoon of apple picking. Handling all those crisp, fragrant apples made me think about the classic pairing of pork and apples—a combination I had never fully questioned before, but one that clearly has roots both in tradition and in nature. Historically, pigs would forage for fallen apples in the fall, which naturally complemented the richness of their meat. Over time, this pairing became a culinary classic, and it’s easy to see why.
Growing up, pork chops were a staple in my household, often served at braais (barbeques) or as simple weeknight dinners with mashed potatoes and peas. There’s something inherently satisfying about pork chops; I always ate them down to the bone. They carry a subtle, natural sweetness that pairs beautifully with a wide variety of flavors. Apples, with their acidity and tartness, provide a perfect counterpoint, balancing the richness of the pork while adding freshness and brightness to the plate.
This skillet recipe celebrates that harmony. The pork is seared to a gorgeous, glistening brown, while the apples and onions soften and caramelize in a creamy, herb-infused sauce. A touch of crispy pancetta adds depth and saltiness, making every bite rich, comforting, and visually stunning. It’s a dish that’s approachable enough for weeknights but elegant enough to serve to guests—a certified people-pleaser that combines nostalgia, flavor, and seasonal inspiration all in one skillet.
Pork Chop and Apple Skillet
Pork chops serve as the ultimate lunch or dinner, and when paired with apples make for a tangy, sweet and succulent meal. Don't be afraid to use fruit in your savory dishes, this one is worth it!
Ingredients
- 2 bone-in center-cut pork chops (1 to 1½ inches thick)
- 2-4 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon steak and chops seasoning
- ½ teaspoon dried herbs (Italian seasoning, rosemary, or oregano)
- ½ teaspoon garlic powder
- 1 teaspoon dried herbs
- 1 teaspoon flour
- 1/4 teaspoon cumin
- 1 bouillon cube to dissolved in equal parts water (or ¾ cup chicken stock)
- 1/4 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Royco Usavi Mix (no-sodium all-purpose seasoning)
- ½ large red onion, thinly sliced
- 1 large apple (Honeycrisp or Granny Smith work well), thinly sliced
- ¼ cup diced pancetta
- 2 tablespoons cooking oil
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 1 teaspoon mustard
- 1 teaspoon soy sauce
- ¼ cup cream or coconut milk
- Fresh parsley (to garnish)
Instructions
- Marinate the pork chops for at least 4 hours, up to 8 hours.
- In a bowl, container, or zip-top bag, combine oil, Worcestershire sauce, and soy sauce to coat the pork chops.
- Add paprika, garlic powder, dried herbs, salt, black pepper, and steak and chops seasoning.
- Add extra oil if needed to ensure the pork is fully coated.
- Cover and refrigerate until ready to cook.
- Prepare the Base Seasoning:
- Combine dried herbs, flour, cumin, chicken bouillon cube, black pepper, salt, and Royco Usavi Mix — this will be added to the sauce later to build flavor.
- Prepare the Apples and Onion:
- Peel (if desired) and slice the apples and red onion into wedges — not too thin, not too thick — for optimal texture.
- In a skillet, sauté the pancetta in cooking oil until it starts to brown and becomes slightly crunchy.
- Remove the pancetta and set aside, leaving the rendered fat in the pan.
- Brown the pork chops on each side in the same pan.
- Add butter and rosemary to baste the chops and infuse aromatics. This helps the pork sear beautifully.
- Remove the pork chops. If the internal temperature is not yet 145–160°F (63–71°C), they will finish cooking in the sauce.
- Using the same oil, cook the onions until they begin to caramelize.
- Add the apples and cook until slightly softened.
- Add butter and seasonings to release flavor and aromatics; cook for 2–3 minutes.
- Add the prepared base seasoning and water or chicken stock to the pan.
- Add soy sauce and stir to combine.
- Reduce the heat to low and return the pork chops to the pan. Cover and simmer until the pork chops are fully cooked (check with a meat thermometer).
- Once the pork is cooked through, stir in the cream and reserved pancetta.
- Cook for an additional 3–4 minutes to thicken the sauce and meld flavors.
- Remove from heat and garnish with fresh parsley.
- Serve with grits, beans, or a starch of your choice.
Nutrition Facts
Calories
333Fat (grams)
16.36 gCarbs (grams)
13.57 gProtein (grams)
32.38 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
‘Peter Piper picked a peck of pickled peppers’ came to mind the second I started writing this recipe, except mine weren't pickled, they were purple, and they came home with me completely unplanned!
There's something about wandering a farmer's market with no list and no plan that always gets me into trouble (the good kind). That's how I ended up with a pile of purple peppers I had zero intention of buying that morning. I'd never cooked with them before, but the color sold me: deep, almost eggplant-purple, sitting next to their green, orange and red cousins like the moody sibling of the pepper family. Turns out the flavor is pretty subtle, close to a green pepper with a slightly bitter edge, but that little bitterness is exactly what makes them work so well against something rich like a pork chop. Given the color, they'd also make a beautiful addition to a salad.
And can we talk about pork chops for a second? Most people overcook them into a sad, dry hockey puck and then wonder why they don't like pork chops. Done right (seared hard for color, then finished low and slow in wine) they're juicy, a little sweet, and honestly underrated. Add peaches (I had some leftover from another recipe and figured, why not) and you've got a dinner that tastes like it took way more effort than it did.
Pork chops are inherently sweet and pair beautifully with peaches, which bring both subtle sweetness and tartness. The white wine used to poach the chops does double duty, becoming the base for a sauce you'll drizzle over the top to finish the dish.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
Ingredients
- 2 large pork chops
- 2 peaches, sliced into segments
- 1 tablespoon steak and chops seasoning (I used Roberston’s)
- 1/3 cup white wine (real wine preferred)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 bell peppers, sliced into strips (I used purple, you can also use green)
- Rosemary sprigs
- 4 garlic cloves
- 2 tablespoons butter
- 1 tablespoon shallots, finely chopped (optional)
- 2 tablespoons mirin
- 1 teaspoon red wine vinegar
- 1 teaspoon Worchester sauce
- Salt and pepper to taste
Instructions
- Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
- Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
- While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
- Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.
- Remove the rosemary and garlic.
- Transfer the liquid to a small saucepot, and bring the liquid to a boil.
- Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
- Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
- You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.
Nutrition Facts
Calories
749Fat (grams)
57.7Carbs (grams)
34.4Sugar (grams)
24.4Protein (grams)
21.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.