Teriyaki Pork Chops w/ Pineapple and Peppers

By hmickler

Ingredients

• 3 cups chicken stock
• 3 tablespoons vegetable oil
• 1 cup white rice
• 1 cup shelled edamame
• 1 small bunch scallions, cut into 1 inch lengths
• 4 thick cut (1 1/2" thick) boneless shoulder chops
• salt and pepper
• 1/2 ripe pineapple, cut into chunks
• 2 red, orange, or bell peppers cut into bite-sized chunks
• 1 jalapeno chile, seeded and finely chopped
• 1/2 cup teriyaki sauce
• juice of 2 limes
• 3 tablespoons honey or agave syrup
• one 1-inch piece of fresh ginger, thinly sliced crosswise

Details

Servings 4

Preparation

Step 1

In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15-18 minutes. Fluff with rice with a fork and stir in the scallions.

While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the pork chops with salt and pepper, add to the skillet and cook, turning once, until just done, 7-8 minutes. Transfer the chops to a plate.

Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and chile and cook until crisp-tender and the pineapple is browning at the edges, 3-4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the pork mixture, lower the heat and simmer for 5 minutes. Serve with the scallion rice.