A warm assortment of spices, seared onto chunks of pork over a bed of creamy rice.
3 - 4 thick boneless pork chops
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 teaspoon granulated garlic
1 1/2 teaspoons salt
2 tablespoons butter
4 servings of cooked, long-grain brown rice
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
Juice of 1/2 lemon
1/4 cup heavy cream
Soak 8 short, thick wooden skewers in warm water for 30 minutes. Cut pork chops into 2" squares (about 24 pieces), and thread about 3 pieces onto each skewer.
In a small bowl, combine black, white and cayenne peppers; garlic and salt.
Heat grill. Places kebabs on grill and sprinkle with some of the spice mixture. Turn to sear. Sprinkle more spices onto second side and sear that as well and allow pork to finish cooking (about ten minutes). In a small pan, melt butter and stir in one teaspoon spice mixture (you may have some of the mixture left over for future recipes). When pork is done, remove to a serving platter and drizzle Cajun butter over the top. Serve with Creamy Lemon-Thyme Rice: After rice is cooked, stir in salt, thyme lemon and cream (I usually make the rice first and gently heat it up when pork is done). For each serving, place two kebabs on top of a bed of rice. Serves 4.