AuthoradminCategory, ,
Yields1 Serving
 2 ½ cups Chicken Stock or Broth
 1 cup Long-Grain White Rice, rinsed
 24 Bone-In Pork Chops 1-inch thick, trimmed
 Salt and Pepper, to taste
 1 tbsp Olive Oil
 48 oz Chorizo
 1 Small Onion chopped
 1 Red or Green Bell Pepper
 6 Garlic cloves minced
 1 tsp Thyme
 1 tsp Creole Kick
 3 Green Onions

Ingredients

 2 ½ cups Chicken Stock or Broth
 1 cup Long-Grain White Rice, rinsed
 24 Bone-In Pork Chops 1-inch thick, trimmed
 Salt and Pepper, to taste
 1 tbsp Olive Oil
 48 oz Chorizo
 1 Small Onion chopped
 1 Red or Green Bell Pepper
 6 Garlic cloves minced
 1 tsp Thyme
 1 tsp Creole Kick
 3 Green Onions

Directions

Pan Seared Pork Chops and Cajun Rice