Creamy Pork with Rice

Name: Creamy Pork with Rice
Total time: 15 min
Yield: 1 serving
Ingredients: 4 oz boneless pork loin, cubed; 1/4 cup shallots, finely chopped; 1/4 cup white wine; 1 tablespoon butter; 1/4 cup heavy cream; 2 tablespoons parsley, chopped; Salt and black pepper to taste; 1/2 cup cooked white rice

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15 minTotal time

Easy Difficulty

280kcal / serving

Ingredients

For 1 serving

servings

4 oz boneless pork loin, cubed
1/4 cup shallots, finely chopped
1/4 cup white wine
1 tablespoon butter
1/4 cup heavy cream
2 tablespoons parsley, chopped
Salt and black pepper to taste
1/2 cup cooked white rice

Ingredient substitutions

Boneless pork loin Boneless pork tenderloin, cut into similar-sized cubes
White wine An equal amount of unsalted chicken broth with a small squeeze of lemon
Heavy cream An equal amount of whipping cream
White rice An equal amount of cooked brown rice

Nutrition per serving

Estimated values for 1 serving, 280 kcal

Protein16 g

Carbohydrates19 g

Fat14 g

Fiber 1 g · Sugar 2 g · Sodium 350 mg

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This delicious creamy pork with rice dish is a perfect way to serve a cozy dinner.

Main Dish

Steps

In a medium pan over medium heat, melt the butter.
Add the pork cubes and cook for 3 minutes until beginning to brown.
Add the shallots and sauté for a few minutes until softened.
Add the white wine and cook for another minute.
Pour in the heavy cream and allow to simmer for 3 minutes.
Season with salt, pepper and parsley.
Serve the pork and sauce over cooked white rice.

Tips for Creamy Pork with Rice

The sauce should look glossy and coat a spoon; if it turns grainy, it has simmered too vigorously.
Use a pan wide enough to keep the pork in a loose layer, so the cubes brown rather than steam.
Have the rice ready before the sauce is finished; the short cooking time leaves little room for last-minute prep.

Drink pairing

A dry, lightly oaked Chardonnay
Its rounded texture complements the cream sauce, while its acidity balances the richness of the pork.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of water or broth if the sauce has thickened.

Frequently asked questions

How can I tell when the pork is done?

Cut into the largest cube: it should be opaque throughout with no raw-looking center. Keep the cubes similar in size so they cook evenly.

Can I make the sauce ahead?

It is best freshly made, since cream sauce can thicken as it sits. If preparing ahead, refrigerate the sauce promptly and reheat gently until steaming hot.