Lemongrass Mexican Pork Chops and Rice — T’beet Style

Instructions

1. Preheat and prepare Preheat oven to 300°F. Select a heavy, oven-safe 5-quart Dutch oven or deep casserole dish with a tight-fitting lid.
2. Season and brown the pork Pat 4 thick-cut pork chops dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cinnamon (optional), and half of the 1 packet Goya Sazón con Culantro y Achiote. Heat 1 tablespoon olive oil over medium-high heat and sear the chops 2–3 minutes per side until golden. Remove and set aside.
3. Build the flavor base In the same pan, reduce heat to medium. Add 1 tablespoon olive oil (plus more if needed). Sauté 1 small onion (finely chopped), 3 cloves garlic (minced), 1 fresh lemongrass stalk (thinly sliced or crushed), and 1 small minced jalapeño (optional) for about 3 minutes until fragrant. Stir in 1 medium chopped tomato (or 1 tablespoon tomato paste) and cook another minute.
4. Toast the rice Add 1 1/2 cups rinsed long-grain white rice and stir to coat with aromatics, toasting lightly for 1–2 minutes until translucent at the edges.
5. Add liquids and seasoning Pour in 2 1/2 cups chicken stock (or mix of stock and water), juice of 1 lime (or 1/2 lemon), remaining half packet of Goya Sazón, and 1 teaspoon salt. Stir gently to combine and bring to a light simmer.
6. Assemble for baking Nestle the seared pork chops back into the rice mixture, pressing them slightly below the surface. Add thin lime or orange slices on top if desired. Cover the surface with a sheet of crumpled and wetted parchment paper, then seal tightly with lid or foil.
7. Slow bake Bake covered for 3 hours at 300°F. The 2 1/2 cups of stock will absorb fully, forming a golden crust at the bottom while the pork becomes tender and aromatic.
8. Rest and serve Remove from oven and let rest for 10 minutes before uncovering. Fluff the rice gently, sprinkle with chopped fresh cilantro or green onion, and serve each of the 4 pork chops over a bed of fragrant rice. Optionally add crema or chili-lime sauce for serving.