Ingredients
PORK CHOPS
2 bone-in .5” thick pork chops
2 T rice vinegar
2 T honey
2 T soy sauce
2 T sesame oil
1 T grated fresh ginger
1 T grated fresh garlic
1 T chili garlic sauce
FRIED RICE
1 C long-grain rice
1.5 C water
1 T butter
1 carrot diced
1 celery stalk diced
1 medium white onion or spring onion diced
.5 C frozen peas
2 T sesame oil
1 T rice vinegar
2 T butter
Method
Get your rice going: Add the rice, water and butter to a small saucepan over high heat and bring to a boil. Once it starts to boil, reduce heat to low, cover, and allow to simmer for 20 minutes.
Meanwhile, prep your chops: Combine sesame oil, honey, soy sauce, ginger garlic and chili-garlic sauce in a bowl and completely cover both the pork chops. Allow to rest while the rice is simmering. Turn on your broiler – I set mine to 425º – with a rack set at the top-third of the oven.
When the rice has finished simmering, remove from heat and allow to rest, covered, for another ten minutes. At that point, transfer the pork to an oven-safe skillet or heavy-duty baking pan and place under the broiler.
Broil chops for about 6 to 8 minutes – checking regularly, you want the sauce to thicken and begin to brown – especially along the bone.
Check the pork for doneness: You want the meat firm but not hard and just cooked through to prevent getting dry or tough. At that point, remove from oven and allow the chops to rest while you finish the rice.
In a large skillet over medium heat, add the sesame oil and roll the pan to cover the bottom. Add the onion, carrots, celery and broccoli, and toss to coat. Sauté for about 3 minutes, then add the rice wine vinegar, toss to coat and cover the pan and let sauté another 3 to 6 minutes to steam the broccoli until just done: its color will be richer and brighter, but the texture will be still crisp and not soft or soggy.
Crack an egg into the skillet with the vegetables and scramble together quickly. As soon as the egg begins to set, add the frozen peas and the rice, along with the butter another dash of sesame oil until the mixture is just glossed overall.
Sauté another 2 to 3 minutes and transfer to a serving dish.
You can then either slice the pork into wide slices, or chop into cubes, and serve over the rice – or serve on the side along with the rice.
Enjoy!
