I always like mixing up my weeknight meals, but usually by the time I get home after 8 hours at the hospital all I want is a meal that will come together in under 30 minutes with minimal prep needed. I was pretty happy with how well this recipe turned out! By the time my rice had finished cooking, the pork chops were nicely glazed and all that was left to do was to quickly fry up the rice to finish and serve on the side. I’m not the biggest fan of pork chops, but I really liked them prepared this way with a nice honey glaze, and the pineapple fried rice complemented the pork quite nicely!
Honey Glazed Pork Chops with Pineapple Fried Rice
½ whole pineapple, cut into spears and skewered
2 cups white or brown rice, cooked
6 whole pork chops
1 tbsp butter
1 tbsp peanut oil or canola oil
1 whole large onion, sliced
6 tbsp soy sauce (more to taste, or if more liquid is needed)
1 tbsp rice wine vinegar
2 tbsp honey
1 tbsp sriracha, or other hot sauce
salt to taste
3 cloves minced garlic
2 whole eggs
1 1/2 cup frozen peas
2 tbsp soy sauce (additional)
If your rice is not cooked, the first thing to do is get it cooking so that by the time your pork chops are finished, your rice will be ready to be pan fried.
Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside. If you are unable to grill pineapple, than simply pan fry on medium high heat for a couple of minutes.
Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.
slightly adapted from The Pioneer Woman