Cliff Bartlett
R.I.P. 5/17/2021
I've been saving up recipes for the past two or three months and Pork Chops and Dirty Rice immediately caught my eye, probably the latter! 
Here's some pic's.
Aside from the obvious items there's fresh thyme, cajun seasoning, long grain rice, garlic, scallions, onion, red bell pepper, chorizo and chicken broth.
Chops in the oil for a five minute sear, one side only.
Pulled chops and sweated the onion, peppers, asparagus and chorizo
Stirred in the rice, thyme, Cajun seasoning and garlic and stirred it for a few seconds.
Then stirred in broth and reduced to a simmer.
Placed the chops in the pan and covered with with juices. Covered and let roll for around 15 minutes.
Removed the chops to rest while the rice finished cooking and liquids were gone.
Plated it up. This was an outstanding dinner. The chops were good but not the greatest cuts I've ever had. Maybe 1/2 inch thick on bone end and a couple of them about 1/4 inch on outer end. Consequently, nailed my 145ish finished internal temps up by the bone and more like 160 on the skinnier end. Still plenty good though. The vegetables were amazing and the star of the cook.
Hope you're all enjoying hump day and thank you once again for looking.
Here's some pic's.Aside from the obvious items there's fresh thyme, cajun seasoning, long grain rice, garlic, scallions, onion, red bell pepper, chorizo and chicken broth.
Chops in the oil for a five minute sear, one side only.
Pulled chops and sweated the onion, peppers, asparagus and chorizo
Stirred in the rice, thyme, Cajun seasoning and garlic and stirred it for a few seconds.
Then stirred in broth and reduced to a simmer.
Placed the chops in the pan and covered with with juices. Covered and let roll for around 15 minutes.
Removed the chops to rest while the rice finished cooking and liquids were gone.
Plated it up. This was an outstanding dinner. The chops were good but not the greatest cuts I've ever had. Maybe 1/2 inch thick on bone end and a couple of them about 1/4 inch on outer end. Consequently, nailed my 145ish finished internal temps up by the bone and more like 160 on the skinnier end. Still plenty good though. The vegetables were amazing and the star of the cook.
Hope you're all enjoying hump day and thank you once again for looking.
Last edited:
