Glazed chops with creamy broccoli rice Recipe

• 100 g brown sugar
• 1 tsp cayenne pepper powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 400 g pork chops, boneless
• 2 tbs olive oil
• Creamy broccoli rice:
• 600 g broccoli, chopped
• 1 l vegetable broth from 1 cube
• 180 g brown rice cooked in 450 ml water
• ½ cup milk
• 2 tbs butter
• 6 cloves garlic, chopped
• ½ tsp sea salt
• ½ tsp black pepper

Directions

1.

Combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder).

2.

Rub the brown sugar - spice mix all over both sides of the each chop. Use all of the spice mix.

3.

Cook the chops in hot olive oil over medium heat for about 7 minutes on each side or until they are nicely browned and cooked through.

For the broccoli rice :

1.

Cook the rice according to package directions. Set aside.

2.

Cook broccoli in the vegetable broth for about 10 minutes or until very tender. Mash or puree the broccoli, adding milk to get a smooth, creamy consistency. Pour over the cooked rice and stir to combine.

3.

Sauté garlic in butter over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic are incorporated. Season with salt and pepper.