Pan Seared Pork Chops and Cajun Rice
Follow this recipe to cook up delicious dish of pan-seared pork chops with Cajun rice. This dish is bursting with flavor and color.
Servings: 1
Cost: $
Ingredients
- 2 1/2 cup Chicken Stock or Broth
- 1 cup Long-Grain White Rice, rinsed
- 24 one-In Pork Chops 1-inch thick, trimmed
- Salt and Pepper, to taste
- 1 tbsp Olive Oil
- 48 oz Chorizo
- 1 Small Onion, chopped
- 1 Red or Green Bell Pepper
- 6 Garlic cloves minced
- 1 tsp Thyme
- 1 tsp Creole Kick
- 3 Green Onions
Instructions
- Step 1: Prep the Base — Rinse the rice until the water runs mostly clear. Chop the onion, bell pepper, and green onions. Mince the garlic. Pat pork chops dry and season both sides with salt and pepper.
- Step 2: Build the Flavor — In a pot (or deep skillet), cook chorizo over medium heat until browned. Add onion and bell pepper and cook until softened. Stir in garlic, thyme, and Creole Kick for 30 seconds.
- Step 3: Cook and Control — Stir in the rinsed rice and cook 1–2 minutes to lightly toast it. Pour in chicken stock, bring to a simmer, then cover and cook on low until rice is tender (about 18–20 minutes). Turn off heat and let it sit covered 5 minutes, then fluff.
- Step 4: Finish and Serve — While the rice cooks, heat olive oil in a skillet over medium-high. Sear pork chops 3–5 minutes per side (depending on thickness) until browned and cooked through. Rest 5 minutes. Serve chops over Cajun rice and top with sliced green onions.