Pan-Seared Pork Chops with Dirty Rice
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.