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

Name: Sweet 'n' Sticky Pork Chops with "Dirty" Rice
Prep time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 1/2 c. dark brown sugar; 2 bay leaves; 1/2 c. Kosher salt; 8 c. ice; 6 thick-cut (1-inch) bone-in pork chops; 1 c. jasmine rice; 1/2 lb. ground beef; 1/2 lb. ground pork; 1 tsp. ground cumin; 1 tsp. cayenne pepper; 1 tsp. paprika; 3/4 c. chicken stock; 3 clove garlic; 2 tbsp. Dark Roux; 1 tbsp. butter; 3/4 c. Steen's cane sugar; 3/4 c. Steen's cane vinegar; green onions; Steamed green beans

By Toup's MeateryPublished: Feb 26, 2015

Con Poulos

Yields:

Prep Time:

30 mins

Total Time:

1 hr

Cal/Serv:

770

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A double chop, plus pork and beef mixed into the rice to "dirty" it, spells heaven for meat lovers.

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Ingredients

Brine

1/2 cup dark brown sugar
2 bay leaves
1/2 cup Kosher salt
8 cups ice
6 thick-cut (1-inch) bone-in pork chops

"Dirty Rice"

1 cup jasmine rice
1/2 lb. ground beef
1/2 lb. ground pork
1 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. paprika
3/4 cup chicken stock
3 clove garlic
2 Tbsp. Dark Roux
1 Tbsp. butter

Glaze

3/4 cup Steen's cane sugar
3/4 cup Steen's cane vinegar

green onions
Steamed green beans

Directions

1. Step 1Make 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. Step 2Meanwhile, 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. Step 3Make 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. Step 4Preheat 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. Step 5While 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.