|The Pork Chops w/the Sauce & Onions Part|
(click on the above photo to see 3 more)
(or just go to P-Dub's to see really good photos)
Smart girl that I am, when I see a particulary appealing recipe, I want to EAT it! And pretty much immediately. Ree Drummond (aka The Pioneer Woman/P-Dub for the 3 folks in the USofA that don't know who she is) posted a recipe for pork chops with grilled pineapple fried rice the other day that looked so darn good, I couldn't wait to try it. It didn't disappoint. Not in the least! Now don't go and compare my camera work to Ms. Drummond - there is absolutely no contest as to who is the better photographer - just do yourself a favor and visit the recipe link above or here to see her step-by-step pictures.
I followed all of P-Dub's recipe except the veggies in the fried rice (yup, that's the T'nG). I couldn't find the jarred pimentos (was at Whole Foods and they don't carry any), so for color, I added corn and 3 carrots. Delicious!
1/2 whole pineapple, cut into spears
2 cups white (or brown) basmati rice
3 carrots, quartered length-wise and then cut so size is same as peas and corn
4 - 6 boneless pork chops
1 tablespoon butter
1 tablespoon peanut or canola oil
1 whole large sweet onion sliced, quarter slices (or slice from top to bottom - I like that better)
6 tablespoons reduced salt soy sauce (more to taste, or if more liquid is needed)
1 tablespoon rice wine vinegar
2 tablespoons honey
1 tablespoon Sriracha sauce
3 cloves garlic, minced
2 whole eggs
1 cup frozen peas
1 cup frozen corn
2 tablespoons soy sauce (additional)
Throw carrots in with the rice and then cook the rice according to package directions. (The brand of basmati I use calls for cooking 2 cups rice in 8 cups water and then drain when done.)
Grill pineapple spears until they have good grill marks on all sides. When cool enough to handle, cut spears into bite-size chunks and set aside. Heat butter and oil over medium high heat, then 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 beginning to soften, add the soy sauce, rice wine vinegar, honey and sriracha. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the chops and onions look like the above photo and to chops are done. Remove chops to a bowl, the let the cause cook another minute or two. Taste and correct seasoning of sauce. When satisfied, pour sauce over the chops and set all aside.
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add the garlic and stir it around, the crack in the eggs and immediately stir them to scramble them a bit. Add the peas and corn and a couple additional tablespoons soy sauce. Add the cooked and drained rice and carrots and stir all until well blended and frozen veggies are cooked through. Add the pineapple bites and gently give the fried rice a final stir.
To serve, pile rice on the plate, top with a porkchop and onions and drizzle some of the sauce over all.
'till we feast again!