Pork chops and fried rice


When I saw the Pioneer Woman’s post about Pork Chops with Pineapple Fried Rice and realized that I have both pork chops and pineapple in my fridge, I decided that I had to give the recipe a shot!

Her pork chops look delicious, so I followed the recipe closely and made a sauce out of onions, soy sauce, rice wine vinegar, sriracha, and honey. I brined my pork chops first for added juiciness.

To brine: Dissolve a spoon of sugar and a spoon of salt in a cup of hot water in a large bowl. Add ice cubes and cold water until the bowl is 2/3 full, then add your pork chops. Cover and refrigerate for 30 minutes to 4 hours before cooking. Rinse the pork chops before cooking. Do not salt them!

For the fried rice, I made my usual version, with ginger, garlic, red bell pepper, spinach, pineapple, and peas. The only additional seasoning that I added to the rice was a drizzle of sesame oil, since I cooked it in the same pan as the pork chops and the sauce. Taste your rice and add soy sauce, sriracha, fish sauce, or sesame oil as desired.

Serve the pork chops with onions and sauce over the rice. Enjoy!


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