Ingredients
Units
Scale
- 4 pork chops - either bone-in or boneless
For the Marinade:
- 2 inch piece of fresh ginger - peeled and sliced
- 3 cloves of garlic
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 cup fresh parsley
- 1 tbs. sesame oil
- 1 tbs. canola oil
- 1 tbs. sugar
- 2 tbs. San-J Organic Tamari Soy Sauce
- 2 tbs. San-J Organic Teriyaki Sauce
- 1 tbs. vinegar
For the Rice:
- 2 cups uncooked rice - cooked as directed
- 2 bunches of Swiss Chard - rolled and chopped
- 1 bunch of scallions, chopped
- 1 carrot - shredded
- 1 inch piece of ginger - sliced thin
- 1/2 cup fresh parsley - chopped
- 2 tbs. canola oil
For the Dressing:
- 2 tbs. San-J Organic Tamari Soy Sauce
- 2 tbs. San-J Organic Teriyaki Sauce
- 1 tsp. sesame oil
- 1/2 tsp. Chili paste
- 1 tsp. sugar
- 1 tbs. vinegar
Instructions
For the Pork & Marinade:
- Combine all of the ingredients for the marinade in a food processor.
- Place the pork chops in a bowl or zip lock bag. Add the marinade and move the pork chops around to cover each one with the marinade.
- Place in the refrigerator for at least one hour or longer.
- Heat a large frying pan. Place the pork chops in the pan; do not over crowd the pan.
- When the pork chops get a nice golden color on one side turn over and finish cooking on the other side.
- The cooking time will depend on the thickness of the pork chops you choose.
For the Rice:
- Combine all of the ingredients for the dressing in a small bowl and mix.
- Heat a large frying pan with the canola oil and the sesame oil. Add the scallions, ginger and carrots and sauté until the ginger is fragrant. Add the Swiss Chard and toss until the Swiss Chard wilts a bit. Add the cooked rice and the dressing and toss. Remove from heat and plate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
