Spicy Ginger Pork Chops

🥘 Ingredients

• black pepper
• cooking oil
  1 tsp
• garlic
  2 clove
• gochujang sauce
  1 oz
• jasmine rice
  1.5 c
• korean chili flakes
  2 tsp
• mini cucumber
  4 unit
• paper towels
• ponzu sauce
  36 ml
• pork chops
  20 oz
• salt
• sesame oil
  1 tbsp
• sweet thai chili sauce
  2 oz
• umami ginger sauce
  1/2 c
• water
  1¼ cup

🍳 Cookware

• small pot
• medium bowl
• strainer
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low; cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve. Wash and dry 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 for ⏱️ 3-5 minutes . Rinse cucumbers in a strainer ; drain and return to bowl. (You'll finish the cucumbers in Step 3.)

   jasmine rice: 1.5 c, water: 1¼ cup, salt, garlic: 2 clove, mini cucumber: 4 unit
2. 

   2

   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, ⏱️ 4-6 minutes per side. Remove pan from heat. Stir in umami ginger sauce , sweet thai chili sauce , and two packets of ponzu sauce (four packets for 4 servings). Turn pork occasionally, until sauce has thickened and pork is coated, ⏱️ 1-2 minutes . Taste and season with salt and pepper if desired. Transfer pork to a cutting board.

   pork chops: 20 oz, paper towels, black pepper, cooking oil: 1 tsp, umami ginger sauce: 1/2 c, sweet thai chili sauce: 2 oz, ponzu sauce: 36 ml
3. 

   3

   To bowl with drained cucumbers, add gochujang sauce , garlic, half the sesame oil (all for 4 servings), remaining ponzu, and korean chili flakes to taste. Toss to coat.

   gochujang sauce: 1 oz, sesame oil: 1 tbsp, korean chili flakes: 2 tsp
4. 

   4

   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. Pork is fully cooked when internal temperature reaches 145 degrees.