Sweet & Spicy Ginger-Glazed Pork Chops

🥘 Ingredients

• black pepper
• butter
  4 tbsp
• cilantro
  ½ ounce
• cooking oil
  2 tbsp
• cornstarch
  1 tbsp
• garlic
  2 clove
• ginger
  2 thumb
• jasmine rice
  1.5 c
• lime
  2 unit
• ponzu sauce
  24 ml
• pork chops
  20 oz
• radishes
  6 unit
• salt
• scallions
  4 unit
• shredded carrots
  8 oz
• sugar
  ½ teaspoon
• sweet Thai chili sauce
  2 oz
• water
  3 tbsp, 1¼ cup, ¼ cup

🍳 Cookware

• small pot
• small bowl
• medium microwave-safe bowl
• plastic wrap
• paper towels
• plastic wrap
• meat mallet
• large pan
• cutting board

1. 

   1

   Wash and dry all produce. Peel and thinly slice garlic . Trim and thinly slice scallions , separating whites from greens. Peel and mince ginger . Halve lime . Trim and halve radishes ; thinly slice into half-moons. Roughly chop cilantro .

   garlic: 2 clove, scallions: 4 unit, ginger: 2 thumb, lime: 2 unit, radishes: 6 unit, cilantro: ½ ounce
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.

   cooking oil, jasmine rice: 1.5 c, water: 1¼ cup, salt
3. 

   3

   While rice cooks, in a small bowl , combine sweet Thai chili sauce , ponzu sauce , scallion whites, ginger, cornstarch , and water . (Be sure to measure the cornstarch; we sent more.) Stir until cornstarch is dissolved; set aside. In a medium microwave-safe bowl , combine juice from the lime, water , sugar , and a pinch of salt. Stir until sugar is dissolved. Add shredded carrots and radishes; toss to combine. Cover with plastic wrap and microwave for 30-45 seconds. Set aside to pickle.

   sweet Thai chili sauce: 2 oz, ponzu sauce: 24 ml, cornstarch: 1 tbsp, water: 1 tbsp, water: 2 tbsp, sugar: ½ teaspoon, shredded carrots: 8 oz
4. 

   4

   Pat pork chops dry with paper towels ; place between 2 large pieces of plastic wrap . Pound with a meat mallet or rolling pin until pork is about ¼ inch thick. Season all over with salt and black pepper . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan and let cool slightly.

   pork chops: 20 oz, salt, black pepper, cooking oil: 2 tbsp
5. 

   5

   Heat same pan over medium heat. Add glaze and water and bring to a simmer; cook, stirring occasionally, until slightly reduced, 2-3 minutes. Season with salt and pepper to taste. (If glaze seems too thick, add water 1 tsp at a time.) Turn off heat and stir in butter until melted. Return pork to pan; turn to coat.

   water: ¼ cup, butter: 4 tbsp
6. 

   6

   Fluff rice with a fork; stir in 1 tbsp butter and season with salt and pepper. Stir in cilantro. Slice pork crosswise. Divide rice between bowls. Top with pork and pickled veggies (draining first) in separate sections. Drizzle pork with any remaining glaze and garnish with scallion greens. Serve. Pork is fully cooked when internal temperature reaches 145°.