Ingredients
Scale
- 6 bone-in pork chops - about 1 inch in thickness
- 2 tbs. corn oil
- Sliced scallions - for garnish
For the Rice:
- 2 cups white rice
- 13.5 oz. can of coconut milk
- 1 tbs. sugar
For the Marinade:
- 4 tbs. sugar
- 4 tbs. soy sauce
- 4 tbs. fish sauce
- About 8 cloves of garlic - chopped
- 1 red onion - chopped
- 2-inch piece of ginger
- 2 tbs. fresh lemon juice
- 2 tbs. apple cider vinegar
- 1 tsp. red pepper flakes
For the Dipping Sauce:
- 6 tbs. water
- 2 tbs. sugar
- 2 tbs. fresh lemon juice
- 2 tbs. fish sauce
- 3 cloves of garlic
- 1 jalapeno
Instructions
- Prepare the rice in a rice cooker using the coconut milk to replace that portion of the water. Add the tbs. of sugar and proceed to cook in the rice cooker.
- Combine all of the ingredients for the marinade and stir together.
- Add the pork chops to the marinade. Cover the bowl and place in the refrigerator for at least one hour or up to overnight is best.
- Heat a large cast iron frying pan with the corn oil.
- Add the pork chops. Do Not Overcrowd the pan.
- When a nice golden color is achieved on one side, turn the chops over and finish cooking on the other side. Do Not keep flipping the pork chops. The feel of the pork chop indicates the doneness. The firmer the meat the more done it is. The cooking process should take 10- 12 minutes, flipping once. Let the pork chops rest until they reach 140°F to 145°F, about 7-10 minutes.
- Bring marinade to a boil in a small saucepan and cook until reduced and thickened, about 5 – 6 minutes. Scrapping the bits from the pan.
- Serve pork chops with reduced marinade spooned over the top.
- Plate the rice with the pork chops and garnish with the scallions.
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Place the ingredient for the dipping sauce in a food processor and process until smooth.This sauce goes very well with the pork chops and so many other things. Your imagination is your limit to its use.
- Prep Time: 15 minutes
- Cook Time: 20
