Recipe: Rainforest Cafe Jamaica Me Crazy Pork Chops with Red Beans and Rice

RAINFOREST CAFE JAMAICA ME CRAZY PORK CHOPS

4 pork chops, butterflied (8 oz each)
FOR THE MARINADE:
2 cups water
2 teaspoons salt
1 tablespoon sugar
1 pinch ground cumin
1 pinch thyme
1 pinch minced garlic
1 pinch freshly-ground black pepper
1 pinch ground cayenne pepper
2 tablespoons Cajun seasoning (for cooking the pork chops)
FOR SERVING:
Rice and Vegetables (recipe follows)
Red Beans (recipe follows)
1/4 cup thinly-sliced onions chopped

Mix all marinade ingredients together, except the Cajun seasoning, and bring to boil. Cool. Add the pork chops and marinate in refrigerator 24 hours.

TO COOK THE PORK CHOPS:
Remove pork chops from marinade. Discard marinade. Sprinkle each pork chop with 1/2 tablespoon Cajun seasoning.

Grill until done medium-well.

TO SERVE:
Assemble by putting rice in middle of plate. Top with red beans. Place chopped onion on beans. Place grilled chops on top.

RICE AND VEGETABLES

FOR THE RICE:
2 cups chicken broth
1/2 teaspoon salt
1 pinch saffron
1/4 teaspoon freshly-ground black pepper
1 cup long-grain rice

FOR THE VEGETABLES:
1 small yellow onion chopped
1 small green pepper chopped
2 garlic cloves minced
1 celery rib diced
1 cup chopped mushrooms
4 tablespoons olive oil
2 large tomatoes peeled, seeded, and chopped

TO PREPARE THE RICE:
Combine chicken broth, 1/2 teaspoon salt, saffron and black pepper. Cook rice in mixture per package directions until done.

TO PREPARE THE VEGETABLES:
Saute the vegetables, except the tomatoes, in olive oil over medium heat until tender.

Mix together the cooked rice and sauteed vegetables. Add chopped tomatoes.

RED BEANS

1 tablespoon olive oil
1 ounce diced yellow onion
1 ounce diced green pepper
1 ounce diced celery
1 pinch chopped garlic
1 pinch crushed red chiles
3 ounces sliced Italian sausage
4 ounces diced ham
3 ounces sliced andouille Cajun sausage
3/4 cup canned red kidney beans with liquid
2 teaspoons Tabasco sauce

Saute first 9 ingredients until vegetables are tender.

Add kidney beans (with liquid) and Tabasco sauce. Simmer 20 minutes.

Makes 4 servings