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1
I have to start out saying this was the name on the original recipe I snagged from a magazine at the dentists office years ago, and I have since tweaked, altered, gone back to the original, and changed again many times since.
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2
So does it even remotely resemble Cajun anything?
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No clue, but its good.
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So, so good.
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Whew!
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Ok, now thats off my back we can begin!
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7
Start by mixing the paprika, cayenne pepper, cumin, salt, black pepper, and brown sugar.
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I sometimes like to double the amounts to make sure I have plenty!
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Reserve 2 teaspoons of the rub and set aside.
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Generously rub the remaining spice mix on the outside of each porkchop and work it in as well as possible.
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Let sit, covered, in the fridge for 20 minutes.
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While thats going down, prepare the 1 1/2 cups of uncooked rice according to package directions.
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I cook this in a rice cooker and add the reserved rub before cooking.
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You can either grill or pan fry the pork chops with just the tiniest bit of olive oil.
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I like both.
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Thin pork chops will need to cook 4 minutes on each side at medium-high heat.
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The thicker the chop, the longer you cook.
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Once the internal temperature reaches 165 degree youre good to go!
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Once the rice is done cooking, add the kidney beans, garbanzo beans, and corn and let the mixture warm through.
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Serve the delicious pork chop over rice and enjoy!
