Grilled Pork Chops and Spanish Rice

Lots of things going on and changing for us.  We are being smarter with leftovers too... meaning there's not necessarily a big show of a meal as often.  Part of it is because I'm working now and I don't want to be eating dinner at 8pm when I have to be up before 5am the next day!

We had a pretty good weekend, despite the cold windy weather last weekend.  Friday night we caught the Idaho Steelheads' Kelly Cup playoff game and Saturday we played in the 13th Annual Snake River Rugby Golf Scramble.  It was freezing, but fun.  Sunday we had time to make a delicious dinner and I couldn't have been happier.

Chuck made a homemade dry rub for some bone-in pork chops and homemade Spanish rice.  We also had Gazpacho Salad, which I've posted before.

Dry Rubbed Bone-In Grilled Pork Chops

Ingredients:

     2 lg          Bone-in pork chops
     1 t            Chili Powder
     1 t            Cumin
     1 t            Cayenne Pepper
     1 t            Kosher Salt
     1 t            Black pepper

Directions:

     1:     Combine the chili powder, cumin, cayenne pepper, salt, and pepper in a small bowl.

     2:     Coat the pork chops in the spice mixture and refrigerate until 1/2 hour prior to 
                      cooking.

     3:     Grill chops to preferred doneness.

Spanish Rice

Ingredients:

     1 c.           Basmati rice
     1/2           Onion, diced
     1               Red Bell Pepper
     1               Poblano Pepper
     1               Garlic clove
     1               Chayote (it's kind of like a squash.potato, pictured below)
     15 oz can Diced tomatoes, with juice
     1 1/4c.      Chicken broth
     1 t             Smoked Paprika
     1 T            Sugar
                      Crushed Red Pepper Flakes, to taste
                      Kosher salt
                      Ground black pepper
                      Olive oil
                      Fresh Cilantro

 Directions:

     1:     Drizzle red bell and poblano peppers with olive oil and rub to coat.  Sprinkle with 
                   salt and pepper and grill. Tip from Chuck:  This adds smokiness and gets rid of 
                   the crunch.  Once the peppers have a nice char and the skin begins to break, 
                   remove from the grill and place in a bowl, covered, and let sit for about 10 
                   minutes.

      2:     Add a drizzle of olive oil to a large frying pan over medium heat.  Add onions with a 
                    pinch of salt and pepper.  Once softened, add the chayote with another pinch of 
                    salt and pepper along with the paprika.

     3:     After the peppers have sweated for their 10 minutes, the skin should easily peel off.  
                    Remove the seeds, dice the peppers and add to the pan.

  
     4:     Add the tomatoes, garlic, rice, sugar, and a pinch of salt and pepper.  Stir together.

     5:     Stir in the chicken stock, cover, bring to a simmer then reduce heat and let cook for 
                     about 20 minutes. Tip from Chuck:  If the rice starts to dry out toward the end of 
                     cooking, you can add additional chicken broth.

  We had plenty of leftovers!  Monday night Chuck sliced up the leftover pork and had it on chibatta bread as open-faced sandwiches!