SWEET & STICKY PORK CHOPS with DIRTY RICE

I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

SWEET & STICKY PORK CHOPS with DIRTY RICE
DAY 1
BRINE
4 cups water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup molasses
4-6 cups ice
4-6 thick bone in pork chops

• In a large sauce pot whisk together water, salt, brown sugar and molasses.
• Bring to a boil.
• Remove from heat, add ice blending well to melt.
• Add pork chops.
• Cover and refrigerate 12-24 hours.

DIRTY RICE
1/2 pound ground pork
1/2 pound ground beef
3 teaspoons paprika
3/4 cup chicken broth
2 cups water
3 gloves garlic, minced
Fresh ground salt and black pepper
1 tablespoon butter
2 tablespoons Dark Roux (recipe below)

• In a large skillet brown the beef and pork together with garlic until well browned. Drain.
• Whisk together water, chicken broth, paprika, salt and pepper.
• Return meat to skillet and add chicken broth mixture, mixing well.
• Add butter and roux, blending well.
• Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

DARK ROUX (makes 1/2-2/3 cup - can be kept refrigerated for several weeks)

1/2 cup flour
1/2 cup avocado oil

• Whisk together the flour and oil.
• Bake  at 350° for 1 1/2 hours or until dark golden brown.

DAY 2
GLAZE
3/4 cup maple syrup or equal parts light molasses and maple syrup
3/4 cup apple cider vinegar

• In a small saucepan whisk together the vinegar and syrup.
• Heat to boiling.
• Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

ASSEMBLY

• Preheat oven to 375°.
• Remove pork chops from brine and pat dry.
• In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
• Spray large baking dish with non-stick cooking spray.
• Evenly spread rice into baking dish.
• Add pork chops to baking dish in single layer.
• Top with glaze.
• Bake 20-25 minutes or until cooked through.
• Garnish and serve.