Dinner

Pork Chops with Dirty Rice & Charred Collard Greens

Name: Pork Chops with Dirty Rice & Charred Collard Greens
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 bone-in pork chops (1.5 inches thick, about 10 oz each); 0.75 cup long-grain white rice; 1.5 cups chicken stock; 2 oz chicken liver, diced small; 2 oz andouille sausage, diced; 0.25 cup diced onion (yellow); 0.25 cup diced celery; 0.25 cup diced bell pepper (green); 1 clove garlic, minced; 0.25 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.25 teaspoon dried thyme; 1 bay leaf; 3 cups collard greens, chopped; 1 tablespoon olive oil; 0.5 tablespoon unsalted butter; 0.5 tablespoon whole-grain Creole mustard; 0.25 cup pork or chicken stock (for sauce); Sea salt and cracked black pepper; 1 tablespoon fresh cilantro or parsley

Two thick-cut pork chops pan-seared until golden and juicy, rested and dressed with a warm pan sauce of stock and Creole mustard. Served over dirty rice enriched with chicken liver, andouille, and the holy trinity, alongside charred collard greens. Deep, layered, and unmistakably Louisiana.

867calper serving 58gprotein 71gcarbs 38gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this