I remember the very first time I made this dish, when I was done cooking I thought it looked like jambalaya on the plate. Hubby said, "Oooh, what's for dinner? Jambalaya?!" I guess he thought the same thing I did! It may look like jambalaya, but it is definitely not jambalaya. Still tasty though! Leave the Louisiana hot sauce out to pass around the table for those who can handle a little more heat.
Pork and Rice Pot
ingredients:
• 2 pork sirloin chops (or 1 lb New York pork chops)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 leek (or 1½ cups), chopped & rinsed (white & light green parts only)
• half of an onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 3 garlic cloves, minced
• 1 sprig of rosemary, minced (or ½ tsp Italian seasoning)
• ½ tsp dried oregano
• ½ tsp cayenne
• 2 bay leaves
• 1 tbsp tomato paste
• 1½ tsp kosher salt + more for sprinkling, divided use
• ½ tsp freshly ground black pepper + more for sprinkling
• ½ cup white wine (chardonnay: medium-dry to dry)
• 2 cups unsalted chicken stock (Kitchen Basics)
• 1 cup white Jasmine rice, rinsed & drained
• 1 tsp Louisiana hot sauce
• 2 tbsp lemon juice, freshly squeezed
• 3 scallions, chopped (some for garnish)
• 2 pork sirloin chops (or 1 lb New York pork chops)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 leek (or 1½ cups), chopped & rinsed (white & light green parts only)
• half of an onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 3 garlic cloves, minced
• 1 sprig of rosemary, minced (or ½ tsp Italian seasoning)
• ½ tsp dried oregano
• ½ tsp cayenne
• 2 bay leaves
• 1 tbsp tomato paste
• 1½ tsp kosher salt + more for sprinkling, divided use
• ½ tsp freshly ground black pepper + more for sprinkling
• ½ cup white wine (chardonnay: medium-dry to dry)
• 2 cups unsalted chicken stock (Kitchen Basics)
• 1 cup white Jasmine rice, rinsed & drained
• 1 tsp Louisiana hot sauce
• 2 tbsp lemon juice, freshly squeezed
• 3 scallions, chopped (some for garnish)
instructions:
1) Rinse pork and pat dry with paper towels. Heat olive oil in a heavy-bottomed pot such as a Dutch oven over medium-high heat. Season one side of pork with salt and pepper. Place pork seasoned side down in the pot. Season the side facing up with salt and pepper. Brown pork for 3 minutes per side. Transfer pork to a plate.
2) Reduce heat to medium. Add butter, leek, onion, carrots, celery, and ½ tsp salt to the pot. Cook for 3 minutes.
3) Add garlic, rosemary, oregano, cayenne, bay leaves, and tomato paste. Stir around and cook for 1 minute.
4) Pour in the wine and let bubble up for 1 minute. Pour in chicken stock and let come to a boil. Meanwhile, dice up the pork.
5) Once stock is at a rolling boil, add in rice, pork along with its juices, 1 tsp salt, ½ tsp ground black pepper, and Louisiana hot sauce. Give it a stir and bring to a boil again.
6) Once boiling, reduce heat and cover the pot. Simmer for 25 minutes.
◘ note: Do not remove the lid while simmering.
7) After simmering, take the lid off and add lemon juice and scallions. Give it a stir, put the lid back on and turn off the heat. Let stand with the lid on for 15 minutes.
◘ note: Again, do not remove the lid during this time.
8) Give it a stir, scraping the bottom of the pot if necessary. Remove bay leaves. Serve with a garnish of scallions.
1) Rinse pork and pat dry with paper towels. Heat olive oil in a heavy-bottomed pot such as a Dutch oven over medium-high heat. Season one side of pork with salt and pepper. Place pork seasoned side down in the pot. Season the side facing up with salt and pepper. Brown pork for 3 minutes per side. Transfer pork to a plate.
2) Reduce heat to medium. Add butter, leek, onion, carrots, celery, and ½ tsp salt to the pot. Cook for 3 minutes.
3) Add garlic, rosemary, oregano, cayenne, bay leaves, and tomato paste. Stir around and cook for 1 minute.
4) Pour in the wine and let bubble up for 1 minute. Pour in chicken stock and let come to a boil. Meanwhile, dice up the pork.
5) Once stock is at a rolling boil, add in rice, pork along with its juices, 1 tsp salt, ½ tsp ground black pepper, and Louisiana hot sauce. Give it a stir and bring to a boil again.
6) Once boiling, reduce heat and cover the pot. Simmer for 25 minutes.
◘ note: Do not remove the lid while simmering.
7) After simmering, take the lid off and add lemon juice and scallions. Give it a stir, put the lid back on and turn off the heat. Let stand with the lid on for 15 minutes.
◘ note: Again, do not remove the lid during this time.
8) Give it a stir, scraping the bottom of the pot if necessary. Remove bay leaves. Serve with a garnish of scallions.
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