Cajun Pork Chops & Rice

Ingredients

• 4 pork chops
• 2 tbsp Cajun seasoning
• 1 tbsp cooking oil
• 2 tbsp butter
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 3 green onions, sliced
• Chopped parsley, for serving

Method

1. 1

   Coat the chops generously on both sides with Cajun seasoning.

2. 2

   Sear in the oil over medium-high heat, 3–4 minutes per side, then set aside on a plate.

3. 3

   Melt the butter in the same skillet and cook the onion and both bell peppers 5 minutes until softened. Add the garlic for 30 seconds.

4. 4

   Stir in the rice with the smoked paprika and thyme, toasting for 1–2 minutes.

5. 5

   Pour in the chicken broth, scraping up every browned bit from the bottom of the pan.

6. 6

   Bring to a boil, then reduce to low, nestle the chops on top, cover, and simmer 18–20 minutes until the rice is tender and the pork reaches 145°F.

7. 7

   Rest off the heat, still covered, for 5 minutes. Fluff the rice and finish with green onions and parsley.

8. 8

   Flavor Table Tip: Cajun blends vary wildly in salt — taste yours before salting anything else.