Me Crazy Pork Chops

Rainforest Cafe Copycat Recipe

Serves 4

4 pork chops - (8 oz ea) butterflied
2 cups water
2 teaspoons salt
1 tablespoon sugar
1 pinch cumin
1 pinch thyme
1 pinch minced garlic
1 pinch freshly-ground black pepper
1 pinch cayenne pepper

Red Beans:
1 tablespoon olive oil
1 ounce diced yellow onion
1 ounce diced green pepper
1 ounce diced celery
1 pinch chopped garlic
1 pinch crushed red chiles
3 ounces sliced Italian sausage
4 ounces diced ham
3 ounces sliced andouille Cajun sausage
3/4 cup canned red kidney beans with liquid
2 teaspoons Tabasco sauce

2 cups chicken broth
1/2 teaspoon salt
1 pinch saffron
1/4 teaspoon freshly-ground black pepper
1 cup long-grain rice

4 tablespoons olive oil
1 small yellow onion chopped
1 small green pepper chopped
2 garlic cloves minced
1 celery rib diced
1 cup chopped mushrooms

2 large tomatoes peeled, seeded, and chopped
2 tablespoons Cajun seasoning
¼ cup thinly-sliced onions chopped

Mix all marinade ingredients together and bring to boil. Cool. Add the pork chops and marinate in refrigerator 24 hours.

For the Red Beans: Saute first 9 ingredients until vegetables are tender. Add kidney beans (with liquid) and Tabasco sauce. Simmer 20 minutes.

For the Rice: Combine first four ingredients. Cook rice in mixture per package directions until done.

For the Vegetables: Saute in olive oil over medium heat until tender.

To Serve:  Mix together the cooked rice and sauteed vegetables. Add chopped tomatoes.Sprinkle each pork chop with 1/2 tablespoon Cajun seasoning. Grill until done medium-well. Assemble by putting rice in middle of plate. Top with red beans. Place chopped onion on beans. Place grilled chops on top.

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