Cilantro-Pineapple Pork Chops and Jasmine Rice
Hello Fresh
- 1/2 c canned pineapple, reserving juice
- 1 shallot
- 1 lime
- 2 tbsp chopped cilantro
- 1 tbsp honey
- 3/4 c jasmine rice
- 2 pork chops
- salt and pepper
Bring 1 1/2 c. water and 2 pinches of salt to a boil. Stir in rice. Reduce heat to simmer. Cook for 15 minutes or until rice is tender. Turn off heat. In a small bowl make salsa: finely chop shallot and cilantro. Add HALF of each to bowl. Finely chop pineapple, reserving juice in a small glass. Add finely chopped pineapple to bowl along with juice of 1/2 the lime and salt. Stir together. Set aside. To the glass of juice, add remaining shallot and 2 tbs. water. Cook pork on stovetop. When almost finished, add the contents of the glass plus the honey. Finish cooking pork. Remove pork from the pan and plate.
Right before serving, add the remaining cilantro and a squeeze of lime juice to rice and fluff together. Scoop rice next to pork. Spoon the pineapple/shallot/honey pan juices from the pork over rice and pork. Squeeze remaining lime over top of each Top pork chop with pineapple salsa.
Yield: 2 servings