Pork Chops with Pineapple Fried Rice

Ingredients

Contains: egg, milk, peanut, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 whole Pineapple, Cut Into Spears And Skewered
• 2 cups White Or Brown Rice, Cooked
• 6 whole Pork Chops
• 1 Tablespoon Butter
• 1 Tablespoon Peanut Oil Or Canola Oil
• 1 whole Large Onion, Sliced
• 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
• 1 Tablespoon Rice Wine Vinegar
• 2 Tablespoons Honey
• 1 Tablespoon Sriracha, Or Other Hot Sauce
• Salt To Taste
• 3 cloves Minced Garlic
• 2 whole Eggs
• 1 jar (small) Drained Pimentos
• 1-1/2 cup Frozen Peas
• 2 Tablespoons Soy Sauce (additional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk 6 Tbsp soy sauce, 2 Tbsp honey, 1 Tbsp rice wine vinegar, 1 Tbsp sriracha, and 2 cloves minced garlic in a bowl. Season the pork chops with salt, coat them in half the sauce, and refrigerate for 15 minutes while you prepare the rest.

2. Grill the skewered pineapple spears over medium-high heat for 2 to 3 minutes per side until lightly charred. Cool slightly, then chop into small pieces.

3. Heat the peanut oil in a large skillet over medium-high heat. Cook the pork chops 4 to 5 minutes per side, brushing with the reserved sauce, until the thickest part reaches 145°F (63°C). Rest 3 minutes.

4. In the same skillet, melt the butter over medium heat. Add the sliced onion and cook 5 minutes until softened, then add the remaining garlic clove and cook 30 seconds.

5. Push the onion aside, pour in the beaten eggs, and scramble until set. Break them into pieces and stir them into the onion.

6. Add the cooked rice, frozen peas, drained pimentos, and 2 Tbsp additional soy sauce. Stir-fry 5 minutes until hot, then fold in the pineapple and season with salt to taste.

7. Serve the pork chops alongside the pineapple fried rice.