- 2 1/4 cups chicken stock, divided
- 1 cup long grain rice
- 3 tablespoons toasted sesame seeds
- 1/4 cup chives, chopped
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 bone-in pork chops or boneless pork loin chops
- Salt and pepper
- 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
- About 1/3 cup Tamari (dark soy sauce)
- About 1/4 cup honey
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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.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.