Sweet and Sticky Pork Chops with Dirty Rice Recipe

1      Reviews by:    Gretchen Love   Sweet and Sticky Pork Chops with Dirty Rice Recipe marries glazed pork chops with dirty rice which includes a fantastic roux and great seasonings in creating this tasty pork chop recipe Food Category:    Pork Cuisine Origin:    Creole    Servings:6 Nutrition facts:855 calories38.9 grams fat Print Preview Rate This Recipe Prep Time:   12 Hours 15 Minutes Cook Time:   40 Minutes Total Time:   12 Hours 55 Minutes

INGREDIENTS

• For Brine:
• 1/2 c. dark brown sugar
• 2 bay leaves
• 1/2 c. kosher salt
• 8 c. ice
• 6 thick-cut (1-ln.) bone-in pork chops
• For Dirty Rice:
• 1 c. Jazzmen rice (or jasmine rice), rinsed
• 1/2 lb. ground (85% lean) beef
• 1/2 lb. ground pork
• 1 tsp. ground cumin
• 1 tsp. cayenne (ground red) pepper
• 1 tsp. paprika
• 3/4 c. chicken stock
• 3 cloves garlic, crushed with press
• 2 Tbsp. (Dark) Roux (search recipes)
• 1 Tbsp. butter
• For Glaze:
• 3/4 c. Steen's cane syrup (or equal parts maple syrup and light molasses)
• 3/4 c. Steen's cane vinegar (or cider vinegar)

DIRECTIONS

• Make Brine: In 8-qt. saucepot, whisk together 4 c. 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. Meanwhile, in med. saucepot, combine rice and 1 1/2 c.water. Heat to boiling on high. Reduce heat to low. Cover and gently simmer 20 min. Remove from heat. Let stand. covered, 5 min. Fluff with fork and let cool; set aside.
• Make Glaze: In sm. saucepan, whisk together cane syrup and cane vinegar. Heat to boiling on high. Reduce heat to med. Simmer 30 min. or until reduced by half, whisking occasionally. Set aside.
• Preheat oven to 375°F. Heat outdoor grill on med.-high. Pat pork chops dry with paper towels; sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper. Grill 5 min. per side. Transfer to foil-lined rimmed baking sheet; roast pork chops 15 to 25 min. or until cooked through (145°F). Let stand 5 min.
• While pork cooks, in med. bowl, combine ground beef, ground pork, cumin, cayenne, paprika and 1 tsp. each salt and black pepper. In heavy-bottomed 6 - or 7- qt. saucepot or Dutch oven, cook meat on med.-high 8 to 10 min. or until well-browned, stirring occasionally. Stir in chicken stock, scraping up browned bits from bottom of pot. Add garlic and roux. Cook 5 min. 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.

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