Ingredients

The following ingredients have 4 Servings
  • 4 pork chops (1-inch thick (a center-cut rib chop works best))
  • ¼ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • ⅛ cup granulated or brown sugar
  • 2 cloves minced garlic
  • 1 ½ teaspoons ginger (fresh grated)
  • 2 tablespoons unsalted butter (divided)
  • ⅛ teaspoon sesame oil
  • ½ large onion (sliced)
  • 4-8 ounces mushrooms (sliced)
  • ½ sweet yellow pepper (sliced)
  • ½ cup carrot (cut into match sticks)
  • 1 cup prepared steamed rice
  • 2 tablespoons soy sauce

Instruction

  • Heat a grill or grill pan with medium heat. Place the pork chops on the grill and cook until the pork chop releases from the grill, about 4 to 5 minutes. Flip and cook on the other side for another 3 to 5 minutes. Remove the pork chops from the heat. Allow them to rest approximately 3 to 5 minutes before serving while finishing up the stir-fried vegetables and rice.
  • To prepare the vegetables and rice, heat sesame oil and melt 1 tablespoon of butter over medium-high heat, while stirring constantly. Add the onions and sauté until they are translucent and have started to wilt, stirring constantly. Add the mushrooms, cook for about 3 minutes.
  • Add in the carrots and sweet pepper, cook for about 2 to 3 minutes, stirring and tossing constantly.
  • Remove the vegetables from the heat and set aside in a warm place with the pork chops.
  • Return the wok or pan to the stove and turn the heat up to high. Melt remaining tablespoon of butter, rice and soy sauce.
  • Toss rice and stir constantly. Break up any clumps of the cold rice with the back of a spoon.
  • Stir constantly and do not let the rice stay in contact with the bottom of the pan or wok for too long. If the rice seems dry, you can add a few extra splashes of soy sauce. Once the rice fried has become golden brown add the vegetables back in. Toss to mix.
  • Plate with the grilled teriyaki pork chops. Serve immediately.