-
1
Cut 2 slits, about 2 inches apart, through the outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high until just smoking. Lay chops in skillet and cook until well browned on one side, 4 to 6 minutes. Transfer chops to plate browned side up.
-
2
Pour off all but 1 tablespoon of fat from the skillet. Add chorizo and cook over medium heat until well browned, 2 to 3 minutes. Stir in onion, celery, and bell pepper and cook until vegetables are softened, about 5 minutes. Stir in rice, garlic, thyme, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up brown bits.
-
3
Nestle chops into rice, browned side up, along with any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and simmer until meat registers 145 degrees, 8 to 10 minutes. Transfer chops to serving platter, brushing any rice that sticks to chops back into skillet; tent loosely with aluminum foil.
-
4
Continue to cook rice, covered, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Off heat, gently fold in scallions and season with salt and pepper to taste. Serve chops with rice.
