Pan-Seared Pork Chops with Dirty Rice
By America's Test KitchenPublished on March 8, 2011
Yield
Serves 4
Ingredients
2 ½ cups low-sodium chicken broth 1 cup long-grain white rice, rinsed (see illustration below)4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed, sides slit (see illustration below)Salt and ground black pepper 1 tablespoon vegetable oil 4 ounces chorizo sausage (see note), halved lengthwise and cut crosswise into ¼-inch pieces1 small onion, minced1 red bell pepper, stemmed, seeded, and chopped fine (see illustrations below)6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried¾ teaspoon chili powder or Cajun spice blend3 scallions, sliced thin
Before You Begin
If you can’t find chorizo sausage, use andouille or linguica.
Instructions
- Combine 1 1/4 cups of the broth and rice in a microwave-safe bowl, cover, and microwave on high power until the liquid is absorbed, about 10 minutes. Fluff the rice with a fork.
- Meanwhile, pat the pork chops dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay the pork chops in the skillet and cook until well browned on one side, 4 to 6 minutes. Transfer the pork chops to a plate.
- Pour off all but 1 tablespoon of the fat from the skillet and return the skillet to medium heat. Add the chorizo, onion, and bell pepper and cook until the vegetables are softened, about 5 minutes. Stir in the garlic, thyme, and Cajun spice blend and cook until fragrant, about 30 seconds.
- Stir in the remaining 1 1/4 cups broth and microwaved rice, scraping up any browned bits. Nestle the pork chops into the rice, browned side up, and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the pork chops register 140 to 145 degrees on an instant-read thermometer, the rice is tender, and the liquid is absorbed, 8 to 10 minutes.
- Transfer the pork chops to a plate, browned side up, brushing any rice that sticks to the chops back into the skillet. Tent the chops loosely with aluminum foil and let rest for 5 minutes. Gently fold the scallions into the rice, season with salt and pepper to taste, and serve with the pork chops.
Yield
Serves 4Ingredients
2 ½ cups low-sodium chicken broth
1 cup long-grain white rice, rinsed (see illustration below)
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed, sides slit (see illustration below)
Salt and ground black pepper
1 tablespoon vegetable oil
4 ounces chorizo sausage (see note), halved lengthwise and cut crosswise into ¼-inch pieces
1 small onion, minced
1 red bell pepper, stemmed, seeded, and chopped fine (see illustrations below)
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¾ teaspoon chili powder or Cajun spice blend
3 scallions, sliced thin
Test Kitchen Techniques
Ingredients
2 ½ cups low-sodium chicken broth
1 cup long-grain white rice, rinsed (see illustration below)
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed, sides slit (see illustration below)
Salt and ground black pepper
1 tablespoon vegetable oil
4 ounces chorizo sausage (see note), halved lengthwise and cut crosswise into ¼-inch pieces
1 small onion, minced
1 red bell pepper, stemmed, seeded, and chopped fine (see illustrations below)
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¾ teaspoon chili powder or Cajun spice blend
3 scallions, sliced thin
Test Kitchen Techniques
Ingredients
2 ½ cups low-sodium chicken broth
1 cup long-grain white rice, rinsed (see illustration below)
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed, sides slit (see illustration below)
Salt and ground black pepper
1 tablespoon vegetable oil
4 ounces chorizo sausage (see note), halved lengthwise and cut crosswise into ¼-inch pieces
1 small onion, minced
1 red bell pepper, stemmed, seeded, and chopped fine (see illustrations below)
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¾ teaspoon chili powder or Cajun spice blend
3 scallions, sliced thin
Test Kitchen Techniques
Why This Recipe Works
For our Pan-Seared Pork Chops with Dirty Rice recipe, we opted for bone-in rib chops, which are high in fat and therefore less prone to drying out. Pan-searing the chops on just one side gave us the golden, crisp crust we sought (the side of the pork that was nestled into the rice lost its crispness anyway), while still ensuring juicy meat and deep flavor. We liked the superior texture and flavor of long-grain rice in our Pan-Seared Pork Chops with Dirty Rice recipe, and quickened its cooking by starting it in the microwave while the pork browned in the skillet.
Before You Begin
If you can’t find chorizo sausage, use andouille or linguica.
Instructions
- Combine 1 1/4 cups of the broth and rice in a microwave-safe bowl, cover, and microwave on high power until the liquid is absorbed, about 10 minutes. Fluff the rice with a fork.
- Meanwhile, pat the pork chops dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay the pork chops in the skillet and cook until well browned on one side, 4 to 6 minutes. Transfer the pork chops to a plate.
- Pour off all but 1 tablespoon of the fat from the skillet and return the skillet to medium heat. Add the chorizo, onion, and bell pepper and cook until the vegetables are softened, about 5 minutes. Stir in the garlic, thyme, and Cajun spice blend and cook until fragrant, about 30 seconds.
- Stir in the remaining 1 1/4 cups broth and microwaved rice, scraping up any browned bits. Nestle the pork chops into the rice, browned side up, and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the pork chops register 140 to 145 degrees on an instant-read thermometer, the rice is tender, and the liquid is absorbed, 8 to 10 minutes.
- Transfer the pork chops to a plate, browned side up, brushing any rice that sticks to the chops back into the skillet. Tent the chops loosely with aluminum foil and let rest for 5 minutes. Gently fold the scallions into the rice, season with salt and pepper to taste, and serve with the pork chops.
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