SERVES 4
TOTAL TIME: 45 minutes
Buy chops of similar thickness so that they cook at the same rate. If you can’t find chorizo sausage, use andouille or linguiça.
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2½ |
cups low-sodium chicken broth |
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1 |
cup long-grain white rice, rinsed |
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4 |
(8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed and sides slit to prevent curling |
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Salt and pepper |
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|
1 |
tablespoon vegetable oil |
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4 |
ounces chorizo sausage, cut into ¼-inch pieces |
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1 |
red bell pepper, stemmed, seeded, and chopped fine |
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1 |
small onion, chopped fine |
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6 |
garlic cloves, minced |
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1 |
teaspoon minced fresh thyme or ¼ teaspoon dried |
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¾ |
teaspoon Cajun seasoning or chili powder |
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3 |
scallions, sliced thin |
1. Combine 1¼ cups broth and rice in bowl, cover, and microwave until liquid is absorbed, about 10 minutes. Fluff rice with fork.
2. Meanwhile, pat chops dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Lay chops in skillet and cook until well browned on first side, about 5 minutes; transfer to plate.
3. Pour off all but 1 tablespoon fat from skillet. Add chorizo, bell pepper, and onion and cook over medium heat until vegetables are softened, about 5 minutes. Stir in garlic, thyme, and Cajun seasoning and cook until fragrant, about 30 seconds. Stir in remaining 1¼ cups broth and microwaved rice, scraping up any browned bits. Nestle pork chops, browned side up, with any accumulated juices, into pan, cover, and simmer gently until pork registers 145 degrees, 8 to 10 minutes.
4. Transfer chops to clean plate, brushing any rice that sticks to chops back into skillet; tent chops with aluminum foil and let rest for 5 minutes. Gently fold scallions into rice and season with salt and pepper to taste. Serve.