The Other Mom’s Pork Chops

There is the American ratio of meat to everything else

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
  • Salt/pepper

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Pork, Recipes and tagged , , . Bookmark the permalink.

16 Responses to The Other Mom’s Pork Chops

  1. TasteFood says:

    I love how you brown the rice in the pork juice!

  2. A_Boleyn says:

    Browning or at least sauteeing rice in fat is a great way of getting flavour into the rice and is common in both Latin and Indian recipes. Nice pork chop too. πŸ™‚

  3. sallybr says:

    Of all the cooking terms, I find “dirty rice” the hardest to translate to Portuguese, because no matter how you do it, it simply doesn’t work.. πŸ™‚

    Very interesting recipe and method of cooking, so I say that you started on your third year of blogging on a very nice note!


  4. Linda Sullivan says:

    Ah, you have (almost) made my pork chop dinner . Dirty Rice is a wonderful side & main dish. I have been making red beans & rice w/ the pork. Looking at your recipe ( yes, it is different to mine ) I know I will use it – thank you very much.

  5. ChgoJohn says:

    I’ve never been much of a fan of brown rice but, then again, I’ve never cooked it in pork fat. This is an entirely different thing and definitely worth a try. πŸ™‚

  6. Mad Dog says:

    Delicious πŸ™‚

  7. Sounds delicious and looks even better! πŸ™‚

  8. Tammy says:

    I love the trick of sauteing the rice first but I had no idea that brown rice dries out more easily than white. Could be why I’ve burnt so much of it!

  9. 1 1/2″ pork chops!!! My husband will thank you on this one. May have to ask the butcher to cut these up for two.

  10. Intriguing. I’ll try that method with brown rice. I usually start fried rice with white rice that way.

  11. Eva Taylor says:

    Looks like a very flavourful dish. Bring on the meat!

  12. pursuitofhappieness says:

    This looks absolutely incredible.

  13. feesbites says:

    This looks so delicious. I have never browned rice in the juice before, and I can’t believe I didn’t think of it myself! Looks so good.

  14. Pingback: Sunday Suppers: Anything But Turkey | Rufus' Food and Spirits Guide

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