Spicy Ginger Pork Chops

🥘 Ingredients

• black pepper
  1 pinch
• cooking oil
  1 tbsp
• garlic
  2 cloves
• gochujang sauce
  2 tbsp
• jasmine rice
  1 c
• korean chili flakes
  ½ tsp
• mini cucumber
  1 unit
• ponzu sauce
  2 packets
• pork chops
  2 pieces
• salt
• sesame oil
  1 tbsp
• sweet thai chili sauce
  2 tbsp
• umami ginger sauce
  2 tbsp

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , 1¼ cups water, and a pinch of salt . Bring to a boil, then cover and reduce heat to low; cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt
2. 

   2

   Wash and dry all produce. Peel and mince garlic . Trim and halve mini cucumber lengthwise; slice into ½-inch-thick half-moons. Transfer cucumbers to a medium bowl ; generously season with salt . Toss to coat, then let sit ⏱️ 3 minutes . Rinse cucumbers; drain and return to bowl.

   garlic: 2 cloves, mini cucumber: 1 unit, salt
3. 

   3

   Meanwhile, pat pork chops dry with paper towels; season with a pinch of salt and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through ⏱️ 5 minutes per side.

   pork chops: 2 pieces, salt, black pepper: 1 pinch, cooking oil: 1 tbsp
4. 

   4

   Remove pan from heat. Stir in umami ginger sauce , sweet thai chili sauce , and ponzu sauce . Turn pork occasionally, until sauce has thickened and pork is coated ⏱️ 1 minutes . Taste and season with salt and black pepper if desired. Transfer pork to a cutting board.

   umami ginger sauce: 2 tbsp, sweet thai chili sauce: 2 tbsp, ponzu sauce: 2 packets, salt, black pepper
5. 5

   To bowl with drained cucumbers, add gochujang sauce , garlic, half the sesame oil , remaining ponzu, and korean chili flakes to taste. Toss to coat.

   gochujang sauce: 2 tbsp, sesame oil: 1 tbsp, korean chili flakes: ½ tsp
6. 6

   Fluff rice with a fork. Thinly slice pork crosswise. Divide rice, pork, and cucumbers between plates in separate sections. Top pork with remaining pan sauce and serve.