Dinner recipes - Sweet 'n' Sticky Pork Chops with "Dirty" Rice

Sweet 'n' Sticky Pork Chops with "Dirty" Rice

Ingredients

Brine

·         ½ c. dark brown sugar

·         2 bay leaves

·         ½ c. kosher salt

·         8 c. Ice

·         6 thick-cut (1-inch) bone-in pork chops

"Dirty Rice"

·         1 c. jasmine rice

·         ½ lb. ground beef

·         ½ lb. ground pork

·         1 tsp. ground cumin

·         1 tsp. cayenne pepper

·         1 tsp. paprika

·         ¾ c. chicken stock

·         3 clove garlic

·         2 tbsp.    Dark Rou

·         1 tbsp. butter

Glaze

·         ¾ c. Steen's cane sugar

·         ¾ c. Steen's cane vinegar

·         green onions

·         steamed green beans

Directions

1.       Make Brine: in an 8-quart saucepot, whisk together 4 cups cold water, sugar, bay leaves, and kosher salt. Heat to boiling on high; remove from heat. Add ice and pork chops. Cover with plastic wrap and refrigerate at least 12 hours or up to 24 hours.

2.      Meanwhile, in a medium saucepot, combine rice and 1 1/2 cups water. Heat to boiling on high. Reduce heat to low. Cover and gently simmer 20 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and let cool; set aside.

3.      Make Glaze: In a small saucepan, whisk together cane syrup and cane vinegar. Heat to boiling on high. Reduce heat to medium. Simmer 30 minutes or until reduced by half, whisking occasionally. Set aside.

4.      Preheat oven to 375 degrees F. Heat outdoor grill on medium-high. Pat pork chops dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill 5 minutes per side. Transfer to a foil-lined rimmed baking sheet; roast pork shops 15 to 25 minutes or until cooked through (145 degrees F). Let stand 5 minutes.

5.      While pork cooks, in a medium bowl, combine ground beef, ground pork, cumin, cayenne, paprika, and 1 teaspoon each of salt and black pepper. In heavy bottomed 6- or 7- quart saucepot or Dutch oven, cook meat on medium-high 8 to 10 minutes or until well browned, stirring occasionally. Stir in chicken stock, scraping up browned bits from the bottom of the pot. Add garlic and roux. Cook 5 minutes, stirring frequently. Add reserved rice and butter; stir gently to mix. To serve, garnish rice with green onions. Place pork chops over rice; top with glaze. Serve with green beans.