Spanish Rice & Gas Grilled pork Chops

Hello loyal follower(s)

The chief chef (Cyndy) and her sous chef (Mr Nut) collaborated and came up with a great main dish.
Mr Nut was in charge of the grilling while Cyndy worked the rice.  But before we get into the recipe, here are some pictures from a bike ride around Mesquite Nevada from last Thursday.

This park is one of the neat parks in Mesquite.  Remember this is desert, yet look at the water feature in the park.  And of Course the woman with the bike is Cyndy.

It was an enjoyable bike ride with the temperature about 90℉ and humidity about 10%.

We stopped at another neat park in a different part of the town.  This was Cindy, in the background was a bridge over freeway I 15.






Now back to the main event for the day the Spanish Rice and Pork Chop recipe.

Instead of the Zip Lock bag I brined the chops in a plastic container.  Either way works well.

Side one on high heat for 2 minutes.

Side two on medium heat for two minutes.

The chops were ready to be added to the rice.



Cyndy did not have the camera so there were no pictures of the rice cooking process.

The chief chef was ready to enjoy the benefits of our labor.




Recipe follows:



À bientôt,

Mr Nut

SPANISH RICE WITH GAS-GRILLED PORK CHOPS

Spanish rice based on Better Homes  & garden 75^th year edition 2005

Pork chops based on Cook’s  Illustrated website Published May 1, 2002

Serves 4 

Brining the chops to pump up their flavor and lock in their moisture; is the  secret to the juiciest, most flavorful pork chops.   Grill one side over high heat and the other side over moderate heat to allow the chops to cook through without burning the exterior. 

      Because gas grill lids don't build up a residue that can impart an off flavor to foods (as charcoal grills do), they can be used to concentrate heat.

Brining Ingredients:

6 tablespoons  Sea salt or table salt

6 tablespoons granulated sugar

4 loin pork chops or center-cut loin chops, each 3/4 inches thick

Pork Chop Instructions:

1. Dissolve salt and sugar in 1 quart cold water in 2-gallon zipper-lock plastic bag. Add chops and seal bag, pressing out as much air as possible. (Alternatively, divide brine and chops evenly between two 1-gallon zipper-lock bags.) Refrigerate, turning bag once, until fully seasoned, about 1 hour. Remove chops from brine and dry thoroughly with paper towels. 
2. 2. Light grill and turn all burners to high; cover and heat grill about 10 minutes. Use wire brush to scrape cooking grate clean. Turn off all but one burner. Place chops over hotter part of grill, cover, and cook until browned on each side, 1 to 2 minutes per side. Move chops to cooler side of grill. Cover and continue cooking, turning once, until instant-read thermometer inserted through side of chop and away from bone registers 135 degrees, 1 to 2 minutes longer. Transfer chops to platter, tent loosely with foil, and let rest 5 minutes. Internal temperature should rise to 145 degrees. 

Spanish Rice instructions:

1/2 cup chopped onion (1 medium)

I/2 cup chopped green sweet pepper

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon chili powder

2 cans of 14.5 ounces can tomatoes, undrained and cut up

1 cup water

1/8 teaspoon Sea salt

1/8 teaspoon black pepper

1  cup uncooked brown rice

Several dashes bottled hot pepper sauce (optional)

1/2 cup shredded Cheddar cheese (optional)

Preheat oven to 375℉

1. In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice, hot pepper sauce (if desired), 1 cup water, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boil. 
2. In an oven proof covered Casserole dish about 12 inches square and at least 2 inches deep, place the uncooked rice in the bottom and pour the  results of step one over the rice and stir. Cover the casserole and bake  in the preheated oven for 45 minutes.  Add the grilled pork chops and  if desired, sprinkle with the shredded cheese. Bake for another 15 minutes.