Thanks!
I made these last night. The rice was fantastic but the chops were a bit overdone. Need more practice with the Dutch oven.
SPICY MAPLE-GLAZED PORK CHOPS WITH DIRTY RICE
This is my favorite go-to dish at the moment. I have made this recipe at home and at camp, for anything from a dinner party of four to a group of 10+. It’s easy to throw together and will knock the socks off your guests. The only gear you will need is a Dutch oven and spatula; the recipe below will serve four but if you have decently large pork chops, cut them in half and you will have plenty for eight.
What you’ll need
· 4 healthy-sized pork chops
· 1 bell pepper, sliced
· 1 red onion, thin sliced
· Garlic (to taste), chopped
· Tony Chachere’s seasoning (or any Cajun seasoning)
· Maple syrup – as much as you would put on your pancakes
· 2 boxes of Uncle Ben’s long grain and wild rice
· 4 cups of water
· 2 tbsp. butter or oil
Grease down the dutchie with some oil of your choice, put it on the burner/fire, and toss in the chops, garlic, bell pepper, and onion. Drizzle maple syrup over it and sprinkle in some Tony’s. If you are using a grill grate over a fire or putting the pot directly on some coals make sure to keep an eye on temperature; you don’t want too high of heat, just enough to brown both sides of the chops and cook the veggies nicely. Once the chops have browned sufficiently throw the rice and the seasoning packets that came with it in the pot with water and butter. Give the dutchie a stir and cover to allow the water to come to a boil. Let it simmer for as long as you can stand it, until the rice is cooked and the water has absorbed, maybe around 30 minutes. You might want to crack the lid to allow some of the steam to escape for the last few moments. Dig in and enjoy.
Was tasty nonetheless... 
