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Monday, September 9, 2013

Pork Chops with Pineapple Fried Rice


Pork Chops with Pineapple Fried Rice
slightly adapted from Pioneer Woman

Ingredients
12 ounces pineapple chunks (fresh or canned)
2 cups white rice, cooked (yield from 1/2 cup dry)
3 large bone-in pork loin chops
2 teaspoons grapeseed or other neutral oil, divided
1/2 large sweet onion, sliced
3 tablespoons soy sauce
1/2 tablespoon rice wine vinegar
1 tablespoon honey
1/2 tablespoon Sriracha
1 clove minced garlic
1 large egg
1/2 red or yellow bell pepper, sliced thin
2/3 cups frozen peas
2 tablespoons soy sauce (additional)

Method

Saute pineapple chunks over high heat in a cast iron skillet until they have good marks/color on the outside. Set aside.

In the meantime, heat 1 teaspoon oil over medium high heat in a very large deep skillet. Add the pork chops to the pan. Saute on both sides until they have nice color. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add the other 1 teaspoon oil to the same pan and return it to the stovetop over medium-high heat. Add bell pepper and sauté for two minutes, until just soft. Add garlic and stir it around, then crack in the egg and immediately stir to scramble. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes. Gently stir in the cooked pineapple chunks.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.


NOTES

Oh. My. Goodness. This is heaven on a plate. Ree NAILED it with this one. I made it once and we loved it and then... well, I tried, as I do with most things, to make it into a one-pot dish with cut up pieces of pork. Nuh uh. No. It's perfect just the way it is. If it ain't broke, don't fix it.

Update May 2014: I scaled the recipe back from my doubled version to her original proportions and I highly recommend leaving it this way. Everything cooks up far better if this is left as a small batch dish.

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