Red Beans, Rice, & Pork Chop Dinner Recipe

Soak beans

Rinse the dried red beans under cold water and pick out any stones or debris. Place beans in a large bowl and cover with 6 cups of water. Soak for at least 6 hours or overnight. Drain and rinse before cooking.

Sauté aromatics

In a heavy Dutch oven or large pot, heat 2 tbs olive oil over medium heat. Add the diced onion, celery and green bell pepper and sauté until softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer beans

Add the soaked and drained beans to the pot with the vegetables. Nestle the smoked ham hock into the pot. Pour in 6 cups of chicken or vegetable stock. Add the bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/4 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper. Stir to combine.

Cook low and slow

Bring the pot to a gentle boil, then reduce heat to low so the beans simmer gently. Cover partially and simmer until the beans are tender and creamy inside, 1.5–2 hours, stirring occasionally and adding water or stock (up to 1 cup) if the pot becomes too thick. If using a pressure cooker, cook at high pressure for 25–30 minutes with natural release.

Finish beans

When beans are tender, remove the ham hock. Shred any meat from the hock and return it to the pot. Stir in 1 tbs Worcestershire sauce, 2 tbs chopped parsley and sliced green onions. Taste and adjust seasoning with salt, pepper or cayenne. If you prefer a creamier texture, mash about 1 cup of the beans against the side of the pot and stir.

About 20–25 minutes before the beans are done, rinse the rice in a fine mesh strainer until water runs clear. In a medium saucepan bring 4 cups water and 1/2 tsp salt to a boil. Stir in 2 cups rice, return to a gentle boil, then reduce heat to low and cover. Cook undisturbed for 15–18 minutes until water is absorbed and rice is tender. Remove from heat, stir in 1 tbs unsalted butter, and let sit covered 5 minutes before fluffing with a fork.

Season chops

Pat the pork chops dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika.

Sear chops

Heat a large skillet (cast iron preferred) over medium-high heat and add 2 tbs olive oil. When oil is shimmering, add the pork chops and sear undisturbed for 3–4 minutes until a deep golden crust forms. Flip and sear the other side 2–3 minutes.

Finish in pan

Reduce heat to medium, add 1 tbs butter and the optional herb sprigs. Baste the chops with the melted butter and cook until an internal temperature of 140–145°F (60–63°C) is reached, about 3–6 more minutes depending on thickness. Remove chops to a plate and let rest 5 minutes (carryover will bring temperature up to safe level).

Optional pan sauce

If desired, pour off excess fat leaving 1 tbs in the pan, deglaze with 1/4 cup stock or white wine, scraping up browned bits. Simmer 1–2 minutes, whisk in 1 tsp Dijon mustard or a pat of butter, then spoon sauce over chops.

Spoon a bed of warm rice onto each plate, ladle generous portions of red beans over the rice, and top with a rested pork chop. Garnish with additional sliced green onions and chopped parsley. Serve hot.