Cast Iron Pork Chops and Dirty Rice
Why This Recipe Works
To spice up a simple weeknight dinner, we looked to the South for inspiration, where seared pork chops and rice spiked with sausage, aromatics, and Cajun seasoning (called dirty rice) is a classic supper. Using a cast-iron skillet meant that the whole dish could be cooked in one pan, saving on time and cleanup. We started by using our preheated skillet to get an even sear on the chops. We then removed them from the pan and cooked the “dirty” flavor foundation for the rice—spicy chorizo, red bell pepper, and onion—before adding rice, garlic, thyme, and Cajun seasoning. Blooming the aromatics with the rice before adding the chicken broth boosted the zesty flavor profile of the dish. We then nestled the seared chops browned side up into the rice to maintain the flavorful crust while the pork finished cooking. With everything in the skillet, we simply covered the pan and cooked until the pork was done, then removed the chops to rest and continued to simmer the rice until tender and fluffy. The heat retention of the skillet ensured even cooking of both elements of this easy, flavorful supper.