When we talk about family recipes, we’re normally talking about Greg’s family. (Cornbread stuffing notwithstanding.) This is a variation of a recipe from Katherine’s mom. It was a favorite growing up, but one she hadn’t thought of in years. We’re both glad she recalled it.
The trick to this dish is browning the rice in the oil and fat before adding the liquid. Brown rice needs to be checked and stirred every 15-20 minutes while cooking unlike white rice. If the rice is not done after an hour remove the pork so it does not dry out and continue to cook the rice until it is soft and creamy.
Seared Pork Chops Over Dirty Rice
- 4 1 1/2″ thick pork loin chops
- 1 cup brown rice
- 15-ounce can diced tomatoes
- 1 1/2 cups chicken stock
- 1/2 cup minced onion
- 1/2 cup green pepper diced fine
- 2 jalapenos diced really fine
- 2 tbsp butter
Melt butter in a large saute pan until it foams and then begins to brown. Add pork chops in one layer and sear each side, about 2 minutes. Remove meat from pan, add onion and saute over low heat until golden, about 5 minutes. Add peppers and cook until softened. Add rice and mix well. Raise heat to medium and brown rice stirring constantly. Do not burn rice. Add tomatoes and stock and deglaze pan. Bring to a boil then turn heat down to a low simmer. Cover and cook 20 minutes. Stir rice and place pork chops on top. Cover pan and cook rice until done, about 30 minutes more. Remove from heat and let rest covered for 10 minutes. Serve pork chops over rice with wilted spinach and a dry French white wine.