Monday, September 9, 2013

Pork Chops with Pineapple Fried Rice

Pork Chops with Pineapple Fried Rice
slightly adapted from Pioneer Woman

1 medium pineapple, cut into large chunks (I get about 1.5 lb yield)
4 cups white rice, cooked (yield from 1 cup dry)
6 medium bone-in pork loin chops
1 tablespoon grapeseed or other neutral oil, divided
1 large sweet onion, sliced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons honey
1 tablespoon Sriracha
3 cloves minced garlic
2 whole eggs
1 small red or yellow bell pepper, sliced thin
1-1/3 cups frozen peas
2 tablespoons soy sauce (additional)


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 1/2 tablespoon 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 1/2 tablespoon 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 eggs and immediately stir them 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.


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. I made it the second time tonight and yep, it's perfect just the way it is. If it ain't broke, don't fix it.

Make this. Make it make it make it. You won't regret it.

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