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Enjoy tender, flavorful brined porterhouse pork chops paired with smoky roasted green tomato and poblano dirty rice. This Southern-inspired meal is packed with bold spices, fresh herbs, and a perfect balance of heat and savory richness. This recipe goes well with a Tito’s Cucumber Mint Cooler.
Ingredients | Serves 4-6
For the Pork Chops & Brine
- 4-6 porterhouse pork chops
- 2 tbsp. avocado oil
- Cajun Seasoning Mix
- 1½ tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. dried oregano
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- ½ tsp. kosher salt
- ½ tsp. white pepper
- ¼ tsp. cayenne pepper
For the Brine
- 2 cups water
- 1 cup brown sugar
- 2 tbsp. kosher salt
- 3 cloves garlic
- 3 thick slices fresh ginger
For the Dirty Rice
- 1½ cups medium-grain rice
- 1 lb. ground chuck beef
- 4 slices bacon, chopped
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 1 poblano pepper, roasted and diced
- 2 bay leaves
- 2 tsp. dried thyme
- 1 tbsp. dried oregano
- 1 tbsp. Worcestershire sauce
- 2 cloves garlic, minced
- ½ tsp. cayenne pepper
- 1 can roasted green tomatoes
- 3 cups chicken broth
- Salt and freshly cracked black pepper
- ¼ cup parsley leaves, chopped
To Prepare
To Prepare the Pork Chops & Brine
Bring all ingredients to a boil. Simmer 5 minutes until salt and sugar have dissolved. Cool, then submerge chops for 30 minutes in brine. Pat chops dry and grill at 400°F for about 8 minutes per side until they reach an internal temperature of 145°F.
To Prepare the Dirty Rice
Brown bacon and beef. Add celery, onion, garlic, poblano, spices, bay leaves, Worcestershire and rice. Stir for 3 minutes. Add tomatoes and broth. Bring to boil, cover, and simmer 10 minutes until rice absorbs liquid. Remove bay leaves, season and stir in parsley. Serve with pork chops.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
