Garlic Butter & Herb Pan Fried Pork Chops with Long Hots & Onion Fried Rice

Garlic Butter & Herb Pan Fried Pork Chops with Long Hots & Onion Fried Rice this is an example of how leftovers can be used to make really amazing meals. Pork chops are one of my favorites when done right. These bad boys stayed juicy and flavorful via cast iron cooking on the stovetop. Top to bottom this came together in less than thirty minutes! The rice though… wow Next time you have day old rice, make this! When cooked with the onion, peppers, garlic, herbed butter and oil it’s pure magic. The rice will slightly toast as it is fried up, and the aromas will have you smiling.
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I am obsessed with Italian long hot peppers— this weekend I tried roasting them for the first time (typically do them stovetop, which leads to lots of oil splatter!), and what a game changer!
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Roasted long hots:
– place whole peppers in a baking dish — generously drizzle with olive oil. Add some salt and pepper. Add 5-6 garlic cloves, roughly chopped in chunks. Toss to combine. Cook at 400 degrees for 30 minutes. They are delicious with some bread or to accompany meats, pizzas. You name it!
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Pork chops:
– season with salt, pepper, garlic powder and Italian seasoning.
– in a cast iron pan place a few roasted long hots, 3 cloves garlic minced, handful of thyme sprigs, olive oil, and some garlic butter. Once the pan is hot (medium high) add your pork chops and sear/cook on both sides for 5-6 minutes or so (these were bone in). Once cooked through, remove from heat and let rest for 10 minutes.
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Rice:
In that same pan add 1/2 onion (diced), 2 cloves garlic (minced), 1/2 fresh Italian long hot (sliced), a little butter and olive oil and let cook for 2-3 minutes. Add in your day old rice (I used jasmine) and any additional roasted long hots and let cook together for 5 minutes on medium low. When some of the rice begins to toast it is done. This allows for great texture on the final plate.
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