Categories: Meals
Ingredients
- 2 tbsp packed brown sugar
- 2 tbsp soy sauce
- 1 tbsp soy sauce
- 2 tbsp finely chopped fresh lemongrass
- 2 garlic cloves, grated
- 1 shallot, finely chopped
- 4 thin bone-in pork chops
- 1 cup jasmine rice
- 12-inch piece ginger, peeled and grated
- 1/2 cup roughly chopped mint
- 2 cucumbers, diced
- Kosher salt and black pepper
Directions
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Combine 1/4 cup water with the brown sugar, soy sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
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Meanwhile, cook the rice as directed, adding the grated ginger to the water.
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Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
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Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.