Pork Chops with Plums and Red Onions and Sesame Rice

By mikinsue

Ingredients

• 2 1/4 cups chicken stock, divided
• 1 cup long grain rice
• 3 tablespoons toasted sesame seeds
• 1/4 cup chives and scallions, chopped
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 bone-in pork chops or boneless pork loin chops
• Salt and pepper
• 2 About 2 teaspoons Chinese five-spice powder
• 1 tablespoon vegetable oil
• 2 medium red onions, sliced into small wedges attached at root end
• 1 1 1/2-inch piece of ginger root, grated or minced
• 4 plums, sliced (firm plums are best)
• 1/3 About 1/3 cup Tamari (dark soy sauce)
• 1/4 About 1/4 cup honey

Preparation

Step 1

Bring 1 3/4 cups stock to a boil. Stir in the rice and reduce the heat to a simmer. Cook the rice for 15-18 minutes, until just tender. Add the sesame seeds, chives and sesame oil and fluff with a fork.

Meanwhile, season the pork chops with salt, pepper and five-spice powder. Heat a tablespoon of vegetable oil in a skillet over medium-high heat and cook the chops for 8-10 minutes, turning occasionally. Remove the chops to a platter and cover with foil.

Add the onions to the skillet and season with ginger, salt and pepper. Cook for 5-6 minutes to soften, then add the plums and stir for 2-3 minutes. Add the remaining 1/2 cup stock, Tamari and honey and let thicken 3-4 minutes more into a thin glazed sauce. Pour the sauce and plums and onions over the chops and serve with rice.