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Pork Cheeks, Dirty Rice, Apple and Crispy Brussel Sprouts


  • 4 Each-Pork Cheeks-trimmed of any tough connective tissue
  • 2 Cloves-Garlic-smashed
  • 3 Sprigs-Fresh Thyme
  • 1 Teaspoon-Black Peppercorns-cracked
  • 1 Tablespoon-Coriander Seeds-cracked
  • ½ Teaspoons-Crushed Red Pepper
  • 1 Tablespoon-Kosher Salt
  • To Cover-Vegetable Oil-plus extra to sauté
  • To Dust-All Purpose Flour


  • 2 Tablespoons-Canola Oil
  • 1 Link-Mild/Sweet Italian-Andouille or Sage Breakfast Sausage-removed from casing
  • 3 Each-Green Onion-fine dice, white and green separated
  • ¼ Cup-Celery-fine dice
  • ¼ Cup-Green Bell Pepper-fine dice
  • ¼ Cup-Red Bell Pepper
  • 2 Cloves-Garlic-fine dice
  • 2 Cups-Chicken Stock
  • 2 Bay Leaves
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
  • 4 Cups-cooked rice
  • ¼ Cup-Granny Smith Apple-small dice
  • To Taste-Parsley-leaves only, chopped
  • 6 Each-Brussel Sprouts-remove outer leaves  whole
  • 2 Cups-Canola Oil


  1. Preheat oven to 325 degrees.
  2. Place cheeks in a oven safe dish in one layer.
  3. Into 2 cups of oil whisk in garlic, thyme, pepper, crushed red, coriander and salt.
  4. Pour oven cheeks, add more oil to cover if needed and cover tightly with foil.
  5. Place in oven and cook until tender, about 3 ½ to 4 hours.
  6. Remove and let cool in oil, up to this point can be done a day ahead of time.
  7. When cool, remove cheeks and pat dry with paper towels.
  8. In a separate pan warm about 3 tablespoons of oil over medium high heat.
  9. Dust cheeks in flour, place in pan and cook until slightly browned on both sides, about 2 minutes a side.
  10. Remove and place on a paper towel lined plate.
  11. Preheat oil for Brussel Sprouts to 325 degrees.
  12. Place brussel sprout leaves in oil and fry to crisp, about 1 minute.
  13. Start rice by warming olive oil in deep pan over medium heat.
  14. Add sausage, cook until browned and cooked through.
  15. Add onion (whites), celery, both peppers and garlic, cook to soften, about 3 minutes.
  16. Add chicken stock, bay leaves and scrape bits off bottom of pan.
  17. Season with salt and both peppers.
  18. Bring to a boil, lower heat and let simmer for 5-7 minutes, stirring frequently.
  19. Stir in rice, apple, parsley and remove from heat, cover.
  20. To serve, (remove bay leaves) scoop out a portion of rice and place in a shallow bowl.
  21.  Ladle out some of the broth and pour around outer edge of rice.
  22. Top with pork cheek and crispy brussel sprouts.