Tuesday, May 8, 2012

Pork Chops and Pineapple Fried Rice

I made this a LONG time ago! Like very soon after Pioneer Woman posted it. All I have to say is this sauce is amazing. I think I have decided that I am not much of a pork chop person, sometimes I am not much of a pork tenderloin person either...not saying that I will never eat it, but I have to really be in the mood. Yet I said that about eggs a while back and now I am an egg fiend! I guess it all goes back to "it is a girl's prerogative to change her mind!" Anyways back to this meal. I need to make it again but with chicken because we LOVED this sauce!

 Pioneer Woman's Pork Chops and Pineapple Fried Rice
2 Pork Chops
1/2 pineapple
2 cups cooked white rice
1 Tbsp butter
1 Tbsp oil
1/2 onion, sliced
1/4 red bell pepper
6 Tbsp soy sauce, plus 2 more
1 Tbsp rice vinegar
2 Tbsp honey
1 Tbsp Sriracha
3 clove garlic, minced
2 eggs
1 cup peas

Slice pineapple. Heat in a cast iron skillet until charred on a couple of sides. Remove from pan.
Melt butter and oil in the pan.

Add pork chops and saute until they have a nice color on both sides.

Add onions to pan and push into the crevices between the pork chops. Let them cook for a few minutes.
Add 5 Tbsp of soy sauce, rice vinegar, honey and hot sauce to the pan.
Allow it to bubble up and cook for a few minutes until pork chops are cooked through. Remove pork chops and sauce from the pan and set aside.
Add a small amount of oil to the pan then add garlic and peppers to the pan. Cook for 2 minutes.
Break eggs into scramble them.

Add peas and remaining 2 Tbsp of soy sauce.
Add rice to the mixture.

Add the pineapple to the rice.
Serve the pork chops on top of the rice with the sauce.

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